Nîmes Salt Cod Brandade
Among timeless and popular dishes from the Nîmes region of France, there’s salt cod and potato mash, or brandade de morue. Just close your eyes and imagine yourself over there, savouring this deliciously simple dish. One of our favourites for the aperitif or at lunchtime.
Ingredients
- 1/2 lb (225 g) salt cod
- 1 bay leaf
- 2 thyme sprigs
- 2 garlic cloves, halved
- 3 tbsp (45 ml) hot milk
- 6 tbsp (90 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- Toasted baguette slices, for serving
Instructions
- In a large bowl, cover the cod with cold water to remove some of the salt. Refrigerate for 24 hours, changing the water three times. Drain.
- Place the fish, bay leaf and thyme in a pot. Cover with cold water. Bring to a boil. Simmer for 10 minutes or until the fish is fork-tender. Drain the fish. Compost the aromatics.
- In a food processor, purée the fish, garlic and milk until smooth. With the machine running, gradually drizzle in the oil. Using a spatula, scrape down the sides of the food processor as needed. Add the lemon juice. Adjust the seasoning.
- Transfer the mixture into a bowl. Cover and refrigerate for 1 hour or until firm and completely chilled (see note).
- Serve the brandade with toasted baguette as an appetizer.
Among timeless and popular dishes from the Nîmes region of France, there’s salt cod and potato mash, or brandade de morue. Just close your eyes and imagine yourself over there, savouring this deliciously simple dish. One of our favourites for the aperitif or at lunchtime.