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Recipe for :

Brandade of Cod

French Chef Jean-Louis VosgienThis recipe comes from French Chef Jean-Louis Vosgien.

Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in France, in the 1980's, to introduce fusion food which at the time was unknown, and he is considered an expert in that field by the press. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez. He is also renowned in France for creating created a cake known as “Le Canelou de Provence” which is sold today in the three major supermarket chains in France. He was also involved in the creation of the French cookery book “La Cuisine de Mistral", with Alain Gerard and Robert Callier.

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This dish is a must in Provence! Try it, it’s easy to do!

This dish can be served as a main course: or as an appetizer, in which case you should reduce the quantities by half. As an appetizer serve with a green salad and toasted slices of plain or whole grain bread. The dish can be prepared without marinating in salt.

The quantities of cream and olive oil given are approximate; the amount will depend on the way you do the preparation and your taste, the brandade can be made more or less thick. If you wish to reduce the fat content of this dish: milk may be used in place of the cream, or a mixture of half cream and half milk. Use of olive oil is good in many diets. Brandade is also commonly prepared with boiled potatoes, added to the mixture: add about 1/3 of potato to 2/3 of fish.


1 lb cod fillets
4 oz coarse sea salt
1 bay leaf
1 sprig of thyme
1 to 2 oz cream
Fresh parsley (optional)
4 to 6 tbsp olive oil


  • Put half of the salt on a tray. Lay the cod fillets on the salt and cover with the remaining salt. Place in a refrigerator for 2 to 3 hours.
  • When done, rinse the fish in fresh cold water.
  • Put some cold water in a pot along with the thyme and bay leaf and then immerse the fish in it. Bring to the boil and simmer for about 5 minutes.
  • Remove the fish from the water (leaving the bay leaf and sprig of thyme behind) and place the fish in a clean, empty pot. Discard the water, bay leaf and thyme.
  • Flake the cod with a fork. Place on a low to very low heat. Add the cream, a little at a time, alternatively add the olive oil a little at a time and keep stirring. The mixture should become slightly thickened and creamy (it should be creamy enough to be spread on toast) and all the ingredients well mixed together.
  • Flavour with pepper. Salt should not be necessary due to the marinade; check the taste and add salt if needed.
  • Serve warm or lukewarm on toasted bread.

Serves 4

Chef Jean-Louis Vosgien

© Chef Jean-Louis Vosgien