Brandade – Hot Cod

There are certainly things that if I meet on a menu, I volition almost e'er club them, as well as brandade is i of those things. This amazing dish from the southward of French Republic tin endure made many dissimilar ways, but it’s ordinarily some sort of combination of common salt cod, potato, garlic, as well as olive oil.

Once made, it tin endure eaten every bit is, or turned into a beautifully browned as well as bubbly gratin. Actually, forget I said that, every bit this should e'er endure baked as well as eaten pipe hot, ideally amongst some homemade crostini.

The biggest (and only) challenge amongst this dish is treatment the common salt cod. It needs to endure soaked inwards mutual frigidness H2O for a solar daytime or ii earlier yous tin operate amongst it. However, depending on which common salt cod yous use, the fourth dimension this takes tin vary. If you’ve never used it before, follow the instructions herein, but perchance cutting off a pocket-sized slice in i lawsuit it’s soaked, gear upward it inwards a piddling flake of water, as well as exam it for common salt content. It should nevertheless endure sort of salty, but non unpleasantly so.

As I cite inwards the video, the concluding production should larn precariously or as well as thence beingness likewise salty, without going by that point. It's going to endure similar to things similar smoked salmon, prosciutto, or salami. This is why yous should non create whatever salting, including when yous boil the potatoes, until everything comes together.

This is a nifty recipe for entertaining, since yous tin arrive ahead of time, as well as bake when you’re ready to serve. You tin purpose i large shallow dish, or create a smaller size component similar I did here. Remember everything is cooked; as well as thence all yous require to create is estrus it through, dark-brown the top, as well as serve. I actually promise yous give this a movement soon. Enjoy!

Ingredients for virtually 24 snack-sized portions:

1 pound skinless common salt cod fillet, soaked inwards mutual frigidness H2O for 24-36 hours, changing H2O 4-5 times

2 bay leaves

6 springs thyme

1 1/2 cups whole milk

pinch cayenne pepper

1 teaspoon finely grated lemon zest

8 large garlic cloves, peeled, halved

1 pound aureate potatoes, cooked until tender amongst garlic

1/2 lemon, juiced, or to gustation

1/4 loving cup extra-virgin olive crude oil

pinch of freshly solid pose down dark pepper

1 tbsp crème fraiche for the top, optional

- Bake at 450 F. for virtually 20, or until browned

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