Cod brandade

4 Oct 2023 | 0 comments

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cod brandade 1

During the fête de l’Olivier à Ollioules – du 30 septembre et 1er octobre 2023, j’ai animé des culinary workshops. With the participants we prepared this traditional recipe : cod brandade

Ingrédients pour 4 personnes – Préparation et cuisson 1 h – Morue à dessaler la veille

  • 350 g of cod,
  • 100 g potatoes,
  • 2 cloves of garlic,
  • 100 ml Milk,
  • 50 cl Liquid cream,
  • Nutmeg,
  • Salt, pepper,
  • Flower of salt
  • 150 ml d’olive oil
  • Chapelure
  • Butter

How to prepare the cod brandade

Dessal the cod the day before in a large container by changing the water at least 5 times.In a mortar, put a little salt and pile garlic.

Éplucher les pommes de terre, les couper et les mettre à cuire (départ eau froide) environ 20 minutes. A l’origine, la brandade does not contain potatoes, so it is possible to pass this stage.

Put the cod à pocher au moins 20 minutes (pour un meilleur goût, on peut mettre des herbes, des carottes, des oignons… dans l’eau de pochage pour parfumer la morue).

Scratch the cod to the fork by removing the edges. Add alternately, teaspoon of warm milk and spoon of olive oil.

Scratch potatoes with a purée press and smooth it with cream.

Finally, mix the 2 preparations.

Mettre dans un plat à gratin avec de la chapelure et un peu de beurre, puis passer au four jusqu’à ce qu’elle soit gratinée.

portrait cathy rosi
Cathy Rosi

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