Cod Brandade (South of France) Recipe
Cod Brandade (South of France)
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 15 to 30 minutes

Preparation time: 20 minutes
Cooking time: A few minutes to poach the cod

Difficulty: Easy
Chef's Note
This recipe is the glory of Provence and of Nîmes in particular. It's appropriate therefore that we're sharing the recipe and tips from the chef who made the success of the restaurant in the Nîmes train station.

Brandade gets its name from the fact that you have to "brandish" the wooden spoon without stopping in a back and forth motion.

It is served hot with little puff pastry cut-outs or white bread fried in oil.

In the Nîmes version, truffles are sometimes added; in the south, a drizzle of lemon juice. In Nîmes, garlic is optional; in Provence it's a must!

There's also a Nantua version that consists of adding crème fraîche. Layers of brandade and crayfish stew are alternated in a puff pastry shell. A gastronome's delight!

If you're using salt cod, you must allow 2-3 days desalting time. 

- 1 nice big piece of Cod, well scaled
- Hot milk
- Olive oil
- Mashed garlic (optional)

Regional twist
- Slices of truffle (Nîmes version)
- Lemon juice (Provençal version)
  1. Desalt the cod;
  2. poach the cod for a few minutes in boiling water; drain; remove all the bones, leaving the skin on;
  3. warm the milk and oil in two small saucepans;
  4. in a bowl, work the cod with a wooden spoon, crushing it against the sides with the garlic;
  5. add 2 tbsp. milk; mix well; add 2 tbsp. oil; mix well;
  6. continue the cycle until a creamy mixture is obtained. Add, if desired, lemon juice, diced truffle, etc.
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