Brandade of Cod Forki

The cod brandade offers a smooth and creamy texture, combining tender cod with potato and a touch of extra virgin olive oil for a well-rounded flavor.
appetizer
cod
Mediterranean
Ingredients
Servings
4
Measurement units

Ingredients

  • 400–500 grssalt cod
  • 1 medium potato
  • 200–300 mlextra virgin olive oil
  • 100 mlmilk or 18% cream
  • 2–3 gragarlic
  • salt
  • 2 fullesbay leaves
  • grated Parmesan
Nutritional Information

Per serving

Calculated for 4 servings

Calories
543 kcal
Protein
19.9 g
Fat
47.4 g
Carbohydrates
9.9 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Method

  1. Gently cook the garlic cloves over a low heat in a pan with a little oil.
  2. Put the cod in a pan, cover with cold water and cook very gently until it changes colour. Drain, keeping the cod and the cooking water.
  3. Cook the peeled, diced potato in the cod water with a couple of bay leaves.
  4. Remove the skin and any bones from the cod.
  5. Heat the cream.
  6. Flake the cod in the beaker, add the potato and oil and blend. Add a little of the softened garlic to taste.
  7. Gradually beat in the hot cream until it emulsifies like mayonnaise (a mashed-potato texture).
  8. Fill individual ovenproof moulds.
  9. Top with grated Parmesan.
  10. Gratinate in the oven.

Alternative serving with caramelised apple

  1. Peel the apples and cut thick slices of about 0.5 cm. Remove the core.
  2. Cook the slices in a pan with a spoonful of butter.
  3. Put the brandade in a metal ring and an apple slice on top.
  4. Dust with sugar and caramelise with a blowtorch.

Alternative serving with porcini

  1. Clean the porcini and peel the stalks to remove soil.
  2. Cut the stalks roughly in half so the caps keep a piece of stem.
  3. Keep the caps raw for the end.
  4. Chop the lower parts of the stalks.
  5. Sweat the chopped stalks with chopped onion and garlic in a little oil. Set aside.
  6. Slice the raw caps and season with salt and freshly ground pepper.
  7. Chop the parsley at the last moment.
  8. Serve as a millefeuille, layering brandade and raw porcini slices, with a spoonful of the fried stalks and parsley on each mushroom layer.
Original recipe
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    Brandade of Cod Forki | The Catalan Table