Brandade de Morue

🛒 Ingredients

• Desalted Cod Fillet 75 g · 60 kcal
• Extra Virgin Olive Oil 35 g · 315 kcal
• Whole Milk 40 g · 23 kcal
• Garlic Clove 4 g · 6 kcal
• Potato, boiled and peeled 50 g · 44 kcal
• Fresh Parsley, chopped 5 g · 2 kcal

👨‍🍳 Instructions

1. If using un-desalted cod, soak it in cold water for 24-48 hours, changing the water several times to remove excess salt. Then, poach the desalted cod in water or milk for about 10-15 minutes until tender, then drain and flake, removing any skin and bones.
2. Boil the potato until very tender, then peel and mash it finely. In a separate saucepan, gently warm the milk and the crushed garlic clove.
3. In a large heavy-bottomed saucepan or Dutch oven, combine the flaked cod and mashed potato. Gradually add the warmed milk (straining out the garlic) and olive oil alternately, stirring vigorously with a wooden spoon or spatula.
4. Continue to beat the mixture vigorously over low heat until it becomes pale, creamy, and emulsified, resembling a smooth, fluffy purée. This may take 10-15 minutes.
5. Season the brandade with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley.
6. Serve warm with toasted bread or crackers. For a crispier top, you can spread the brandade in an oven-safe dish and bake at 200°C (400°F) for 10-15 minutes until lightly golden.