Brandade de Morue – Provencal Salt Cod & Potato Purée
Brandade de Morue is a puree of potatoes and salted cod made in the south of France. The recipe might sound a bit funky, but it’s delicious. Herby, garlicky mashed potatoes with a flavor of the sea. It’s salty, starchy, and creamy. Very satisfying, especially with a few slices of toasted baguette, and a refreshing green salad.
There are three components to this dish. The potatoes and salt cod are cooked together; just like regular mashed potatoes, they’re simmered until just tender, then pureed. To this puree is added first a garlic-infused cream, and then an herb-infused oil.
Be sure to give the garlic plenty of time to simmer in the cream, to release its flavor, as well as to cook out its pungeant, raw taste.
Potatoes working hard at left, garlic cream top right, and herb oil bottom right
Heat & Knives
The Recipe
Source: The Balthazar Cookbook
¼ cup olive oil
1 sprig of rosemary
3 sprigs of thyme
2 sage leaves
10 garlic cloves, peeled and cut in thirds
1 ½ cups heavy cream
1 pound salt cod, soaked overnight in a large bowl of water, changed three times
3 large Idaho potatoes (about 1 ¾ pounds), peeled and cut into sixths
1 baguette, thinly sliced, brushed with olive oil, and either toasted or browned in a frying pan
In a small saucepan, heat the olive oil and the rosemary, thyme, and sage over a low flame for 3 minutes, allowing the herbs to infuse the oil. Discard the herbs and set the oil aside.
Combine the garlic and cream in a small saucepan over medium flame.Bring to a boil, turn the heat down to a simmer, and cook for 15 to 30 minutes, or until the garlic is very soft. Pour the mixture into a blender and puree. Keep a firm grip on the lid, as the heat from the cream mixture will force the lid up. Set aside, with the intention of reheating it later in eiter a saucepan or in a microwave. (The garlic-infused cream can be prepared a day in advance and stored, covered, in the refrigerator.)
Drain the cod, trim away any dark pieces of flesh, and cut the fish into 2-inch chunks. Place in a 5-quart saucepan with the potatoes and water to cover. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, or until the potatoes are tender and the fish flaky. Drain in a colander.
Transfer the fish-potato mixture to the bowl of a standing mixer. Using the paddle attachment, process for 30 seconds. Drizzle in the reserved herb-infused olive oil, and then two thirds of the reserved garlic cream. After the cream has been incorporated, continue mixing for 30 seconds.
Serve from a communal bowl or on individual plates. Drizzle the remaining third of the garlic cream over the brandade and serve with toasted baguette slices.
