French 30 min

Brandade de Morue

Name: Brandade de Morue
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 lb salt cod (bacalao), desalted for 48 hours in cold water, changing water 4 times; 3 medium Yukon Gold potatoes, boiled and riced; 4 cloves garlic, minced; 1 cup extra virgin olive oil, warm; ½ cup warm whole milk; 1 lemon, juiced; Black pepper and nutmeg to taste; Grilled baguette slices for serving; Olives and parsley for garnish

seafoodgluten-free

Ingredientsfor 2

380

Cal

28g

Protein

22g

Carbs

22g

Fat

11 lb salt cod (bacalao), desalted for 48 hours in cold water, changing water 4 times
23 medium Yukon Gold potatoes, boiled and riced
34 cloves garlic, minced
41 cup extra virgin olive oil, warm
5½ cup warm whole milk
61 lemon, juiced
7Black pepper and nutmeg to taste
8Grilled baguette slices for serving
9Olives and parsley for garnish

Order ingredients on Instacart

Instructions

1
Drain the desalted salt cod and poach in simmering water (never boiling) for 10 minutes until just cooked and flaking. Remove and discard any bones and skin. Shred the fish finely.
2
Place the shredded cod and garlic in a food processor. With the motor running, drizzle in warm olive oil in a thin stream, then alternate with warm milk, processing until a thick, creamy, and smooth emulsion forms — the texture should be like thick hummus.
3
Fold in the riced potatoes by hand until fully incorporated. The brandade should be rich, creamy, and stiff enough to hold a mound. Season with lemon juice, pepper, and nutmeg. Taste for salt — the cod provides most of the seasoning.
4
Spread into a gratin dish, brush the top with olive oil, and brown under a broiler for 5 minutes until lightly golden. Serve warm with grilled bread and olives.