Friday, February 24, 2012

Brandade de Morue

                                                  Serves 6

A southern French classic recipe. It's usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.


400 g Salt cod, diced, soaked in cold water overnight
500 g cooked potatoes
3 shallots peeled and sliced
250 ml Milk
250 ml Cream
2 eggs
8 Tablespoons olive oil
Black pepper


  • Cook the peeled and chopped potatoes and keep on the side.   
  • Sweat the chopped shallots in 2 Tbs of olive oil for 5 mins. Add the soaked Cod, potatoes, cream and Milk. 
  • Cook until the fish is tender. 
  • Strain off most of the liquid and put in a food processor. Add the Eggs and black pepper and mix on medium speed. Slowly incorporate the rest of the olive oil. Taste for salt, but it should be good.  
  • Put in oven proof individual dishes and bake 375 degrees for 5-10 mins, when it soufflées and browns. Serve with fresh bread.  

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