Cod Brandade the Etchebest Way

Ingredients

• 800 g Fresh cod (tails, bellies, less noble parts) (Can be replaced by any other firm white fish)
• 800 g Potatoes (Peeled and cut into 1.5 cm thick slices)
• 250 ml Whole milk
• 250 ml Water
• 2 branches Fresh thyme
• 2 Garlic cloves (Crushed, skin left on or removed as preferred)
• 30 ml Extra virgin olive oil (About 2 tablespoons)
• 2 c. à soupe Fresh chives (Finely chopped)
• 2 c. à soupe Fresh flat-leaf parsley (Finely chopped)
• 1 c. à soupe Lime (Juice only)
• 0.5 c. à café Espelette pepper (A pinch)
• 50 g Fine breadcrumbs (For gratin)
• à goût Salt
• à goût Black pepper

Instructions

1. Prepare the ingredients

   Wash your hands, gather all ingredients and place them within reach.

   Time: PT5M

2. Desalt the cod (optional)

   If using salted cod, place it in a large bowl, cover with cold water and add a tablespoon of salt. Refrigerate for 30 minutes, then rinse thoroughly.

   Time: PT30M

3. Peel and cut the potatoes

   Peel the potatoes, cut them into slices about 1.5 cm thick.

   Time: PT10M

4. Prepare the milk‑water broth

   Pour the milk into the sauté pan, add the same amount of water, thyme sprigs and crushed garlic cloves. Bring gently to a simmer.

   Time: PT5M

   Temperature: 90°C

5. Cook the potatoes in the broth

   Submerge the potato slices in the simmering broth, cover and cook for 15 minutes until tender.

   Time: PT15M

   Temperature: 90°C

6. Drain the potatoes

   Drain the potatoes using a colander and keep them warm.

   Time: PT2M

7. Poach the cod

   Submerge the cod pieces in the same broth, reduce heat so the liquid gently simmers (no boiling) and cook 6‑7 minutes until the fish flakes easily.

   Time: PT7M

   Temperature: 80°C

8. Drain the fish

   Carefully remove the fish from the broth and let it warm slightly. Reserve the remaining broth for cooking the garlic.

   Time: PT2M

9. Sauté the garlic in olive oil

   Heat the olive oil in the pan over low heat, add the crushed garlic and let sizzle for 2 minutes without browning.

   Time: PT2M

   Temperature: 120°C

10. Finish cooking the fish

    Add the cod pieces to the pan, stir gently for 2 minutes so the fish absorbs the flavored oil, then turn off the heat.

    Time: PT2M

    Temperature: 120°C

11. Incorporate the herbs and lime

    Add the chives, chopped parsley and lime juice to the fish, mix quickly off the heat.

    Time: PT2M

12. Mash the potatoes

    Pass the cooked potatoes through a food mill or mash with a fork leaving some chunks for texture.

    Time: PT5M

13. Combine the two preparations

    Fold the fish mixture into the mashed potatoes, stir gently with a wooden spatula until a homogeneous but slightly textured consistency is achieved.

    Time: PT3M

14. Prepare the gratin dish

    Transfer the brandade to a gratin dish, smooth the surface and sprinkle the breadcrumbs evenly.

    Time: PT2M

15. Gratin in the oven

    Place the dish under the grill of a preheated 200°C oven for 5 minutes, or until the breadcrumbs are golden and crisp.

    Time: PT5M

    Temperature: 200°C

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Fresh cod (tails, bellies, less noble parts): Monkfish, Hake, Pollock
• Instead of Potatoes: Sweet potatoes (changes the flavor)
• Instead of Whole milk: Light cream, Unsweetened plant milk
• Instead of Fresh thyme: Dried thyme (½ tsp)
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Extra virgin olive oil: Canola oil
• Instead of Fresh chives: Green shallots
• Instead of Fresh flat-leaf parsley: Cilantro
• Instead of Lime: Yellow lemon juice
• Instead of Espelette pepper: Sweet paprika, Cayenne pepper (hotter)
• Instead of Fine breadcrumbs: Panko, Toasted bread crumbs

Equipment Needed

• Saucepan or sauté pan
• Heavy‑bottomed skillet
• Gratin dish (roaster type)
• Potato masher or sturdy fork
• Wooden spatula
• Cutting board
• Chef's knife
• Mixing bowl
• Oven with grill function
• Measuring spoons (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Using the less noble parts of cod reduces waste and gives an authentic flavor.
• Add a small spoonful of diced preserved lemon for an extra tangy contrast.
• Drizzle a thin stream of olive oil over the breadcrumbs before grilling for an even more golden color.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2–3 days.

Freezer: Can be frozen for 1 month, but the texture will be slightly different after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The fish can be poached and the potatoes mashed the day before; gently reheat before mixing.
• The brandade stores well in the refrigerator and reheats in the oven at 180°C for 10–15 minutes.