Ma BRANDADE DE MORUE (Cabillaud) TRADITIONNELLE - Sans pommes de terre ! sur Gourmandises TV

Ingredients

• 400 g Salt Cod (desalted) (ready‑to‑use, desalted; can substitute with fresh cod, same weight)
• 2 cloves Garlic (large, finely chopped)
• 100 ml Olive Oil (extra‑virgin, added drop‑by‑drop for emulsion)
• 65 ml Lemon Juice (freshly squeezed (5 cl + 1 tbsp))
• 30 ml Heavy Cream (helps loosen the fish)
• 1 sprig Fresh Thyme (for simmering)
• 2 leaves Bay Leaf (for simmering)
• 2 tbsp Fresh Parsley (chopped)
• to taste Freshly Ground Black Pepper (freshly ground)
• 8 slices Crusty Bread Slices (toasted; serves as base)

Instructions

1. Simmer the Cod

   Fill a large pot with water, add the bay leaves and thyme sprig, bring to a gentle simmer, then add the desalted cod. Keep the heat low and let it cook for about 10 minutes, stirring occasionally.

   Time: PT12M

2. Flake the Cod

   Turn off the heat, remove the cod with a slotted spoon, discard the bay leaves and thyme, and place the still‑warm fish in a mixing bowl. Using a fork, gently fluff and flake the cod.

   Time: PT5M

3. Prepare the Garlic

   Finely chop the garlic cloves (or press them if you have a press).

   Time: PT3M

4. Combine Cod, Garlic, and Cream

   Add the chopped garlic and the heavy cream to the flaked cod. Mix gently with the fork until the cream is incorporated.

   Time: PT4M

5. Emulsify Olive Oil

   Begin adding the olive oil drop‑by‑drop while continuously stirring with the fork. Continue until the oil is fully incorporated and the mixture becomes a smooth, glossy paste.

   Time: PT10M

6. Season

   Season with freshly ground black pepper, add the lemon juice, and fold in the chopped parsley. Taste and adjust seasoning if needed.

   Time: PT3M

7. Bake the Brandade

   Transfer the purée to a greased baking dish, smooth the surface, and bake in a pre‑heated oven at 180°C for about 30 minutes, until the top is lightly golden and the interior is set.

   Time: PT30M

   Temperature: 180°C

8. Serve

   While the brandade bakes, toast the crusty bread slices. Serve the warm brandade on the toasted bread as an appetizer.

   Time: PT5M

Nutrition Facts

Calories

404

Protein

20 g

Carbohydrates

40 g

Fat

26 g

Fiber

2 g