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Brandade de Morue with Crusty Toast

Brandade de Morue with Crusty Toast

Prep time: 50 minServes: 6

Pairs with

The brandade's creamy saltiness and the garlic's depth match a medium white from the Mediterranean — Côtes de Provence Blanc or Cassis Blanc.

Ingredients

  • 400 g salt cod, soaked for 24 hours
  • 200 g floury potatoes, boiled
  • 3 garlic cloves, grated
  • 100 ml olive oil
  • 100 ml cream
  • Salt and white pepper
  • Crusty toast
  • Olives to garnish

Method

  1. 1Poach the cod in water for 10 minutes. Flake and remove bones.
  2. 2Rice the potatoes. Mix with the cod and garlic in a pan over low heat. Work in olive oil and cream in alternating streams. Mix to a creamy consistency.
  3. 3Season to taste. Serve warm with crusty toast and olives.