Brandade – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
France Servings: Serves 4
France Servings: Serves 4Brandade is a traditional French spread that combines salted cod and creamy potatoes, originating from the regions of Provence and Languedoc. This delightful dish is known for its rich, garlicky flavor enhanced by the silky texture of the cod, making it a beloved staple in French cuisine. Typically served as a warm appetizer or a hearty accompaniment to crusty bread, Brandade embodies the coastal essence and culinary finesse of French gastronomy.
Ingredients
- salted cod – 500 g / 1 lb
- Russet potatoes – 500 g / 1 lb
- olive oil – 120 ml / 1/2 cup
- heavy cream – 60 ml / 1/4 cup
- garlic cloves, minced – 3 cloves
- lemon juice – 15 ml / 1 tbsp
- fresh parsley, chopped – 15 g / 1/2 oz
- black pepper – to taste
- bay leaf – 1
Instructions
- Soak the salted cod in water for 24 hours, changing the water several times to remove excess salt.
- Peel and dice the potatoes, then boil until tender. Drain and set aside.
- In a saucepan, combine the soaked cod with enough water to cover it and add the bay leaf. Simmer for 10 minutes or until the fish flakes easily.
- Drain the cod and bay leaf, then flake the fish using a fork.
- In a large mixing bowl, combine the flaked cod, boiled potatoes, minced garlic, olive oil, and heavy cream. Mash together until smooth.
- Stir in lemon juice, chopped parsley, and black pepper. Adjust seasoning to taste.
- Serve the Brandade warm with crusty bread or as a filling for vegetables.
Substitutions
- salted cod -> fresh cod, lightly salted overnight
- heavy cream -> full-fat Greek yogurt
- Russet potatoes -> Yukon Gold potatoes
Enhancements in the Next Evolution
- Add a pinch of nutmeg for additional warmth.
- Incorporate a few anchovies for deeper umami flavor.
- Use half olive oil and half butter for a richer taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
