Brandade de cabillaud : un classique de la gastronomie française

Ingredients

• 800 g Potatoes (starchy variety such as Yukon Gold or Russet, peeled and cut into rounds)
• 400 g Fresh Cod Fillets (skinless, boneless)
• 250 ml Whole Milk (full‑fat for richer flavor)
• 250 ml Water
• 1 piece Bouquet Garni (tied bundle of thyme, bay leaf and parsley stems)
• to taste Salt
• to taste Black Pepper
• 1 tsp Ground Nutmeg (optional, for extra aroma)
• 1 tsp Lemon Zest (optional, alternative to nutmeg)
• 30 ml Olive Oil (extra‑virgin, for garlic oil and final drizzle)
• 2 cloves Garlic (grated directly into oil)
• 2 tbsp Chives (finely chopped; can substitute parsley or chervil)
• 20 g Unsalted Butter (for greasing the gratin dish)

Instructions

1. Prepare Potatoes

   Peel the potatoes, cut them into 1‑cm rounds and immediately place them in a bowl of cold water to prevent discoloration.

   Time: PT5M

2. Make Cooking Liquid

   In a saucepan combine equal parts water and whole milk (250 ml each) and add the bouquet garni. Bring to a gentle boil, then lower the heat so the liquid is just simmering.

   Time: PT5M

   Temperature: Just below boiling

3. Cook Potatoes

   Drain the potatoes and add them to the simmering liquid. Cook gently for about 15 minutes, or until a fork slides in easily.

   Time: PT15M

   Temperature: Simmer

4. Reserve Cooking Liquid & Drain

   Using a slotted spoon, transfer the potatoes to a mixing bowl, reserving the cooking liquid for later use. Set the liquid aside.

   Time: PT2M

5. Mash Potatoes

   While still warm, mash the potatoes by hand. Aim for a rustic texture with some small chunks for added mouthfeel.

   Time: PT5M

6. Season Mashed Potatoes

   Season the mashed potatoes with salt, pepper, and either ground nutmeg or lemon zest to taste.

   Time: PT2M

7. Poach Cod

   Return the reserved milk‑water mixture to a low simmer (do not boil). Gently slide the cod fillets into the liquid and poach for 5‑10 minutes, until the flesh turns opaque and flakes easily.

   Time: PT8M

   Temperature: Gentle simmer

8. Flake Cod

   Remove the cod with a slotted spoon and let it cool slightly. Using two forks, break the fish into coarse flakes.

   Time: PT2M

9. Prepare Garlic‑Olive Oil

   In a small skillet, add the olive oil and grate the garlic directly into it. Warm over low heat, stirring, until the garlic just turns golden (do not let it burn).

   Time: PT3M

   Temperature: Low heat

10. Combine All Components

    Add the flaked cod, garlic‑olive oil, and chopped chives to the mashed potatoes. Mix gently, adding a splash of the reserved cooking liquid if the mixture feels too thick, until a creamy but slightly textured consistency is achieved.

    Time: PT5M

11. Transfer to Gratin Dish

    Butter a medium‑sized gratin dish, then spoon the brandade into it, spreading evenly. Use a fork to create decorative ridges on the surface.

    Time: PT3M

12. Final Oil Drizzle

    Lightly spray or drizzle a thin layer of olive oil over the top. This will promote a crisp, golden crust when grilled.

    Time: PT2M

13. Grill to Finish

    Place the dish under the oven’s grill (broiler) on high heat for about 15 minutes, or until the surface is beautifully golden and slightly crisp.

    Time: PT15M

    Temperature: Grill (high)

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g