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Recipe for :

Brandade de Morue

A Taste of ProvenceThis recipe comes from Tricia Robinson who lives in Provence for a large part of the year and runs cooking holidays/courses from her farmhouse home. I can not do justice to it in a few sentences so why not take a quick look at the website "A Taste of Provence - culinary adventures in a Provencal farmhouse" -


1 lb. salt cod fillet, desalinated
2 - 3 cups milk
3/4 lb. boiled potatoes, lightly mashed
4 - 5 cloves garlic
1/2 cup olive oil
1/4 cup cream
Pepper to taste


Simmer 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!

To 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.

For 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 everyday treat.

You 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.

Needless to say, a glass of chilled Provençal rosé wine is the perfect companion!

Tricia Robinson
A Taste of Provence