In France, cod brandade is usually served au gratin in a clay pot or similar and is not part of any filling, although sometimes it is more of a side dish than a main course or starter.
It is very good and easy to prepare.
INGREDIENTS (4 people) :
- 400 grams (14 oz) of desalted cod
- 6 medium potatoes
- 1 clove garlic
- Chopped parsley
- Pepper
- Milk
- extra virgin olive oil
If we have salted cod, we desalt it in plenty of water for 24 hours, changing the water at least a couple of times.
Drain the fish and cook it for 15 minutes in a saucepan with a mixture of equal parts milk and just enough water to cover it. Let cool and crumble.
Meanwhile, cook the potatoes whole but without skin and puree them with the potato masher. Then we mix a tablespoon of parsley, the minced clove of garlic, a generous splash of olive oil, a pinch of salt (careful, although desalted cod is still quite salty), the mashed potatoes and the shredded cod and mix well. It should be a slightly dry paste.
Preheat the oven to 180 degrees (3356 F) and cook au gratin for 15 minutes until the surface is golden.
It is eaten hot accompanied by salad or even meat dishes, but it is also common to spread it on hot toast.