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Cod Brandade the Etchebest Way
A creamy and fragrant cod brandade, made with fresh cod, potatoes, garlic, fresh herbs and a touch of Espelette pepper. Easy, economical and full of character, perfect for a convivial meal.
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Cost Breakdown
Critical Success Points
- • Desalting the cod (if used)
- • Poaching the fish over low heat without boiling
- • Do not over‑reduce the potatoes into a puree
- • Gratin quickly under the grill to obtain a golden crust
Safety Warnings
- • Handle the hot broth carefully to avoid burns.
- • Hot olive oil can splatter; keep the heat low when cooking the garlic.
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