Recipe

Salt Cod Brandade Recipe

Print Recipe

Ingredients

1 tbsp Dijon mustard
1/4 tsp fresh-ground pepper
1/2 c whipping cream
8 oz dried salt cod (see notes)
About 3 tbsps butter
About 2 tbsps minced parsley
1 onion (8 oz.), peeled & sliced
1 c fat-skimmed chicken broth
1 to 2 tbsps drained capers
1 lb thin-skinned potatoes, peeled & cut into 3/4-inch cubes
Salt
1/2 tsp fresh thyme leaves

Directions

Step #1 Rinse salt cod well under cool running water.
Step #2 Place in a 1 1/2- to 2-quart jar & cover with water; cover jar airtight & chill 1 to 2 days (see notes), draining & replacing water at least six times.
Step #3 Drain fish.
Step #4 In a 1 1/2- to 2-quart pan, reduce heat, & let simmer until fish flakes easily, cover salt cod with water; bring to a boil, 5 to 15 mins.
Step #5 Drain; when cool enough to handle, remove & discard any bones & skin.
Step #6 Meanwhile, frequently stir onion & thyme in 2 tbsps butter until onion is browned, in a 10-inch frying pan or 5- to 6-quart pan over high heat, 6 to 10 mins.
Step #7 Scrape into a bowl.
Step #8 Add broth & potatoes to pan; bring to a boil over high heat, & let simmer carefully until potatoes mash easily when pressed, cover, reduce heat, 10 to 15 mins.
Step #9 Drain potatoes.
Step #10 In a food processor/blender (at least 1 qt.
Step #11 ) or bowl, mix fish, onion mixture, mustard, potatoes, cream, & pepper.
Step #12 Whirl or beat with a mixer until potatoes are mashed; season to taste with salt.
Step #13 In a buttered shallow 1-quart casserole or four buttered 1-c ramekins, spread cod mixture level (equally in ramekins) with a spatula, then swirl the top this with the tip of the spatula.
Step #14 Break about 1 tbsp butter into tiny pieces & dot cod mixture evenly, lodging pieces in the crevices.
Step #15 Bake in a 400°; oven until golden brown, 20 to 25 mins.
Step #16 Sprinkle top with capers & parsley.
Step #17 Serve hot.
Enjoy the Salt Cod Brandade recipe