Brandade parmentier

Name: Brandade parmentier
Total time: 60 min
Yield: Serves 6
Cuisine: Languedoc
Ingredients: 800 g (28 oz) salt cod fillets; 1 kg (2.2 lb) waxy potatoes (Charlotte); 300 ml (1¼ cups) extra-virgin olive oil; 200 ml (¾ cup) whole milk; 5 garlic cloves, crushed; 100 g (3½ oz) grated cheese for the topping; 1 pinch of grated nutmeg; 1 bunch of flat-leaf parsley, chopped

Salt cod and potato bake with cheese

⏱ 60 minServes 6Medium520 kcal

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

01 — Ingredients6 servings

800 g (28 oz)salt cod fillets
1 kg (2.2 lb)Charlotte potatoes (or other waxy potatoes)
300 ml (1¼ cups)extra-virgin olive oil
200 ml (¾ cup)whole milk
5 clovesgarlic, crushed
100 g (3½ oz)grated cheesefor the topping
1 pinchgrated nutmeg
1bunch of flat-leaf parsley, chopped

800 g (28 oz) salt cod fillets
1 kg (2.2 lb) Charlotte potatoes (or other waxy potatoes)
300 ml (1¼ cups) extra-virgin olive oil
200 ml (¾ cup) whole milk
5 cloves garlic, crushed
100 g (3½ oz) grated cheese for the topping
1 pinch grated nutmeg
1 bunch of flat-leaf parsley, chopped

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

1 large bowl for desalting (3 L / 3 qt)

1 large saucepan (22 cm / 9 in) for the cod

1 medium saucepan (16 cm / 6 in) for the milk

1 powerful food processor

1 large gratin dish (30 × 20 cm / 12 × 8 in)

1 paring knife

1 vegetable peeler for the potatoes

1 fan oven (200 °C / 400 °F)

03 — Method

Soak the salt cod in the large bowl of cold water for 24 hours to remove the salt, changing the water every 4 hours.
Poach the desalted cod in simmering water for 10 minutes, then flake it with a fork, removing skin and bones.
Boil the peeled potatoes in salted water for 25 minutes, then roughly mash with a fork.
Heat the milk with the crushed garlic in the small saucepan for 10 minutes to infuse.
In the food processor, blend the cod while drizzling in the olive oil and garlic milk until smooth.
Mix the brandade with the mashed potatoes, nutmeg and chopped parsley.
Spread in the gratin dish, sprinkle generously with cheese and bake for 25 minutes at 200 °C (400 °F).