the milk and poach the cod until the fish flakes
easily, about 5 minutes. Do not let the milk boil.
Drain the fish and reserve the milk.Remove the
skin and any bones from the fish and put the flakes
of fish in a food processor. Add the boiled potatoes
and smashed garlic cloves and process together,
slowly adding the olive oil in a thin stream.
Add the cream followed by enough of the poaching
milk to create a thick, spreadable mixture. Do
not overprocess. Season with the pepper to taste.
You do not need to add salt!
accompany an apéritif, serve the brandade
at room temperature spread on garlic baguette
toasts topped with a black olive. Alternatively,
fill an individual pastry tartlet and bake in
the oven at 450°F for 8-10 minutes.
a gratin, spoon the brandade into a small ovenproof
dish, sprinkle with fine breadcrumbs, drizzle
with olive oil, and bake in a hot oven until
bubbling and golden. The classic Christmas Eve
dish in Provence is a salt cod gratin topped
with sliced black truffles, but a little chopped
parsley or black olives will suffice for an
can stuff small tomatoes with the cold brandade
and serve it on a bed of baby greens dressed
with olive oil. For a cold weather version,
stuff small red peppers with the brandade, drizzle
with olive oil, and bake in the oven.
to say, a glass of chilled Provençal
rosé wine is the perfect companion!
A Taste of Provence