Main Dishesbonappetit5.0
Salt Cod Brandade
Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.
👥 4 Servings👤 Jacques Pépin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●baking sheet
- ●oven
- ●food processor
- ●baking dish
📝 Preparation Steps
1
Rinse 8 oz. dried salt cod and place in medium bowl; pour in water to cover. Let soak, changing water halfway through, ⏱️ 4 hours.
. dried salt cod8 oz
2
Drain cod and transfer to a small saucepan; pour in water to cover. Bring to a boil; drain. Repeat process once. Let cod sit until cool enough to handle, about ⏱️ 20 minutes.
3
Meanwhile, place 1 large red or Yukon Gold potato (about 8 oz.), scrubbed, in a small saucepan and pour in water to cover. Bring to a boil, then reduce heat and simmer until potato is tender, 18–⏱️ 22 minutes; drain. Let potato sit until cool enough to handle, about ⏱️ 15 minutes. Peel and cut into large pieces.
large red or Yukon Gold potato (about 8 oz.), scrubbed1
4
Remove any skin and bones from cod; discard. Return flesh to saucepan; add 4 garlic cloves, smashed, and ¾ cup whole milk. Cover and bring to a simmer over medium-low heat. Cook, stirring occasionally, until liquid is reduced slightly, 8–⏱️ 10 minutes. Let cool slightly, about ⏱️ 10 minutes.
5
Place racks in upper and lower thirds of oven; preheat to 400°. Arrange 1 baguette, sliced ¼" thick, in a single layer on a rimmed baking sheet; drizzle with extra-virgin olive oil and season lightly with kosher salt and freshly ground black pepper.
Kosher salt
6
Transfer cod along with milk and garlic to a food processor and pulse until finely chopped. Add potato,1 tsp. finely grated lemon zest, 1 Tbsp. fresh lemon juice, ⅛ tsp. cayenne pepper, and ½ tsp. black pepper; process until mostly smooth. With the motor running, stream in 6 Tbsp. extra-virgin olive oil; process until oil is incorporated and brandade is smooth.
. finely grated lemon zest1 tsp. fresh lemon juice1 Tbsp. extra-virgin olive oil, plus more for drizzling6 Tbsp
7
Transfer brandade to a 1-qt. baking dish or 9" pie dish (no need to grease); smooth top. Scatter 2 Tbsp. finely grated Parmesan over.
. finely grated Parmesan2 Tbsp
8
Bake baguette slices on lower rack and brandade on upper rack until baguette is golden brown, 10–⏱️ 12 minutes, and brandade is light golden brown on top and warmed through, 20–⏱️ 30 minutes.
9
Serve brandade with toasts.
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