French cuisine · Fish & Seafood

Brandade de Morue

Creamy salt cod and potato purée from Provence, gratinated in the oven.

Ingredients · for 4 servings

• 600 g desalted salt cod
• 600 g potatoes
• 200 ml olive oil
• 200 ml milk
• 4 garlic cloves
• 1 bay leaf
• Nutmeg
• Breadcrumbs
• Parsley
• White pepper

Instructions

1. Poach the cod gently with the bay leaf for 12 minutes, drain and remove the bones.
2. Boil the potatoes until soft and press them through a ricer.
3. Warm the olive oil and the milk separately.
4. Crush the fish with the garlic and work in oil and milk alternately until you have a creamy purée.
5. Mix with the potatoes, fill into a dish, scatter with breadcrumbs and gratinate at 200 °C for 15 minutes.