Casa Martin
Cookbook

Brandade

 

This is a truly delicious use of dried salt cod. The method may seem weird but the result is mouthwatering. It is traditionally served with triangles of bread fried in olive oil but can also be served with toast or crudités.

There are many recipes for Brandade however I find this the most reliable and easiest.

350g Salt Cod
150ml Olive Oil
125ml Milk
1 clove Garlic, crushed
Nutmeg
Lemon Juice

Slices White Bread
Olive Oil
Coriander

Soak the cod overnight in plenty of cold water. Poach cod for 10-15 minutes and when cool enough to handle remove all skin and bones. Heat the oil til very hot and in a separate pan bring the milk to the boil. Put the fish and garlic into a blender and with the motor running slowly add the oil then the milk until a uniform white paste results. Season with grated nutmeg and lemon juice to taste. Serve cool or chilled. Garnish with chopped coriander and croutons made by frying the bread in the oil until golden and crisp.

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