Brandade de morue nîmoise

Name: Brandade de morue nîmoise
Total time: 60 min
Yield: Serves 6
Cuisine: Languedoc
Ingredients: 1 kg (2¼ lb) salt cod, soaked for 24 hours; 500 g (18 oz) potatoes; 300 ml (1¼ cups) olive oil; 250 ml (1 cup) milk; 5 garlic cloves; Juice of 1 lemon; Pepper, nutmeg, parsley; Garlic croutons for serving

Nîmes-style whipped salt cod with olive oil

⏱ 60 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1 kg (2.2 lb)salt cod, soaked for 24 hours
500 g (18 oz)potatoes
300 ml (1¼ cups)olive oil
250 ml (1 cup)milk
5 clovesgarlic
1lemon juice
Peppernutmeg, parsley
Garlic croutonsfor serving

1 kg (2.2 lb) salt cod, soaked for 24 hours
500 g (18 oz) potatoes
300 ml (1¼ cups) olive oil
250 ml (1 cup) milk
5 cloves garlic
1 lemon juice
Pepper nutmeg, parsley
Garlic croutons for serving

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Heavy saucepan or stockpot

Wooden spoon

Potato masher or food mill

Skillet or pot for poaching

Chef’s knife

Oven

03 — Method

Soak the cod for 24 hours, changing the water several times.
Poach it for 10 minutes in simmering (never boiling) water.
Flake the flesh, removing skin and bones.
Boil the potatoes in salted water for 25 minutes and mash them.
Warm the milk and oil separately, without boiling.
Mince the garlic very finely.
Put the flaked cod and garlic in a saucepan over low heat.
Beat in the warm oil and warm milk alternately with a wooden spoon to make a fluffy emulsion.
Add the mashed potatoes and mix.
Season with pepper and nutmeg and finish with lemon juice.
Serve warm with garlic croutons, or brown briefly under the broiler.