This dish is a must in Provence! Try it, it’s easy to do!
This dish can be served as a main course: or as an appetizer, in which case you should reduce the quantities by half. As an appetizer serve with a green salad and toasted slices of plain or whole grain bread.
The dish can be prepared without marinating in salt.
The quantities of cream and olive oil given are approximate; the amount will depend on the way you do the preparation and your taste, the brandade can be made more or less thick.
If you wish to reduce the fat content of this dish: milk may be used in place of the cream, or a mixture of half cream and half milk. Use of olive oil is good in many diets
Brandade is also commonly prepared with boiled potatoes, added to the mixture: add about 1/3 of potato to 2/3 of fish.
Serves 4
Preparation time: 15minutes
2 hours marinating time
Cooking time: 6 minutes
Ingredients
1 lb cod fillets
4 oz coarse sea salt
1 bay leaf
1 sprig of thyme
1 to 2 oz cream
Fresh parsley (optional)
4 to 6 tbsp olive oil
Preparation
1- Put half of the salt on a tray. Lay the cod fillets on the salt and cover with the remaining salt. Place in a refrigerator for 2 to 3 hours.
2- When done, rinse the fish in fresh cold water.
3- Put some cold water in a pot along with the thyme and bay leaf and then immerse the fish in it. Bring to the boil and simmer for about 5 minutes.
4- Remove the fish from the water (leaving the bay leaf and sprig of thyme behind) and place the fish in a clean, empty pot. Discard the water, bay leaf and thyme.
5- Flake the cod with a fork. Place on a low to very low heat. Add the cream, a little at a time, alternatively add the olive oil a little at a time and keep stirring. The mixture should become slightly thickened and creamy (it should be creamy enough to be spread on toast) and all the ingredients well mixed together.
6- Flavour with pepper. Salt should not be necessary due to the marinade; check the taste and add salt if needed.
7- Serve warm or lukewarm on toasted bread.
Here you can see different pictures of the recipe
This dish can be served as a main course: or as an appetizer, in which case you should reduce the quantities by half. As an appetizer serve with a green salad and toasted slices of plain or whole grain bread.
The dish can be prepared without marinating in salt.
The quantities of cream and olive oil given are approximate; the amount will depend on the way you do the preparation and your taste, the brandade can be made more or less thick.
If you wish to reduce the fat content of this dish: milk may be used in place of the cream, or a mixture of half cream and half milk. Use of olive oil is good in many diets
Brandade is also commonly prepared with boiled potatoes, added to the mixture: add about 1/3 of potato to 2/3 of fish.
Preparation time: 15minutes
2 hours marinating time
Cooking time: 6 minutes
Ingredients
1 lb cod fillets
4 oz coarse sea salt
1 bay leaf
1 sprig of thyme
1 to 2 oz cream
Fresh parsley (optional)
4 to 6 tbsp olive oil
Preparation
1- Put half of the salt on a tray. Lay the cod fillets on the salt and cover with the remaining salt. Place in a refrigerator for 2 to 3 hours.
2- When done, rinse the fish in fresh cold water.
3- Put some cold water in a pot along with the thyme and bay leaf and then immerse the fish in it. Bring to the boil and simmer for about 5 minutes.
4- Remove the fish from the water (leaving the bay leaf and sprig of thyme behind) and place the fish in a clean, empty pot. Discard the water, bay leaf and thyme.
5- Flake the cod with a fork. Place on a low to very low heat. Add the cream, a little at a time, alternatively add the olive oil a little at a time and keep stirring. The mixture should become slightly thickened and creamy (it should be creamy enough to be spread on toast) and all the ingredients well mixed together.
6- Flavour with pepper. Salt should not be necessary due to the marinade; check the taste and add salt if needed.
7- Serve warm or lukewarm on toasted bread.
Here you can see different pictures of the recipe
Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in France to introduce in the 1980's fusion food, which at the time was unknown, and is considered an expert in that field by press people. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez He created a cake, famous in France, “Le Canelou de Provence”, sold today in the three major supermarket chains in France.
