Preparation time: 20 minutes
Cooking time: A few minutes to poach the cod
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.
- Desalt the cod;
- poach the cod for a few minutes in boiling water; drain; remove all the bones, leaving the skin on;
- warm the milk and oil in two small saucepans;
- in a bowl, work the cod with a wooden spoon, crushing it against the sides with the garlic;
- add 2 tbsp. milk; mix well; add 2 tbsp. oil; mix well;
- continue the cycle until a creamy mixture is obtained. Add, if desired, lemon juice, diced truffle, etc.
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