“Brandade de morue” is a local specialty from Nîmes, in the South of France. It is a sort of fish mash. It takes its name from the verb “brandar” which means in occitan (old local French language) “to shake”. As a matter of fact, to make a perfectly creamy and smooth mash you will need to use your wrist 🙂 Explanations right here below!
- 850g salt cod
- 650g floury potatoes
- 4 garlic cloves
- 150ml olive oil
- 150ml cream
- salt, pepper
- Bouquet garni (thyme, bay leaves, rosemary)
Soak the salt cod for about 12 heures (renewing water several times). Weight it and put it in a saucepan with the bouquet garni and cold water. Bring to the boil then drain the fish. Reduce it into pieces with a fork. Cook the peeled potatoes in a large saucepan of water then turn them into mash. Put the 150ml olive oil in a large saucepan. Fry the peeled and crushed garlic shortly (around 2 minutes). Add the fish, then the potato mash. Now is the tough job. Using a whip, blend all the ingredients together until you get a smooth texture. Add the cream, salt and pepper. Whip again. You can serve like this, or after having roasted the brandade in the oven for 20 minutes at 210°C.