Brandade is a purely French specialty of pureed salt cod, but there is some debate over the addition of potatoes. Purists insist that cod alone is enough to create the smooth texture for which the dip is renowned. Other French cuisine experts enjoy the dimension added by potatoes and fearlessly throw them into the mix. This silky version is frequently served in Marseilles.
Cook’s note: Be careful to bring the salt cod to just a simmer. If the cod is boiled, it will become tough and useless for this dip.
Prep Time: 20 minutes
Ingredients:
- 8 oz salt cod, rinsed well
- 2 large baking potatoes, peeled, boiled, and mashed without additions
- 1 cup heavy cream
- 5 cloves garlic, sliced thin
- 1 bay leaf
- ¼ teaspoon ground thyme
- 1/8 teaspoon ground cloves
- ¼ cup extra virgin olive oil
- 1/8 teaspoon white pepper
- Salt to taste
Preparation:
1. Soak cod in a big bowl of water for three days, changing water twice daily.
2. In a small saucepan, bring cream, garlic, bay leaf, thyme, and cloves to a gentle simmer for 6-8 minutes, until garlic is just tender. Remove bay leaf from cream and discard it. Process the cream in a blender until garlic is completely pureed.
3. Drain the cod and discard the soaking water.
4. In a separate saucepan, cover the cod with water and bring to a simmer. Drain the cod and add it, along with the garlic cream and mashed potatoes, to an electric mixer fitted with a paddle. Mix on low speed for 2 minutes, until the mixture is well combined. Beat for an additional 30 seconds, adding the olive oil in a slow stream. Season with salt and pepper; serve.
Makes 8 servings.
