recipe comes from French Chef Jean-Louis Vosgien.
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.
more information visit www.art-et-creations-culinaires.com
dish is a must in Provence! Try it, its easy to
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.
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.
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
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.
done, rinse the fish in fresh cold water.
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.
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.
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.
with pepper. Salt should not be necessary due to the
marinade; check the taste and add salt if needed.
warm or lukewarm on toasted bread.
Chef Jean-Louis Vosgien