Mohamed Shili This delicious Julia Child Brandade de Morue is a hot, creamy French main dish that’s simple and satisfying. Made with salted cod and mashed potatoes, it’s perfect for an easy dinner. You can adjust the texture with milk and add crispy golden edges by grilling it just before serving.
Ingredients Needed
- 1 lb / 450 g starchy potatoes (Yukon Gold or Maris Piper), peeled
- 1 lb / 450 g salt cod, in chunks (pre-soaked)
- 4 shallots, finely chopped
- 4 garlic cloves (2 minced, 2 whole)
- ½ cup / 120 ml milk (if needed)
- 4 tbsp olive oil
- 1 pinch Espelette pepper or black pepper
- 4 sprigs flat-leaf parsley, chopped
- Salt, to taste
How To Make Julia Child Brandade De Morue
- Desalt the cod: Soak the salt cod in a large bowl of cold water for 12 hours, changing the water 2 to 3 times.
- Boil the potatoes: Cook the peeled potatoes in salted boiling water for 20 minutes, until tender. Drain and mash.
- Poach the cod: Place cod in a large pot and cover with cold water. Bring to a boil, then immediately drain. Repeat once more. Flake the fish with two forks and remove any bones.
- Cook the aromatics: Preheat oven to 430°F (220°C). In a skillet, heat 3 tbsp olive oil. Sauté the shallots and 2 minced garlic cloves for 2–3 minutes. Add the flaked cod and season with pepper. Cook for 3–4 minutes.
- Combine with potatoes: Remove from heat and stir in the mashed potatoes. If too thick, mix in a little warm milk.
- Grill the top: Spoon the mixture into a baking dish. Drizzle with remaining olive oil and place under the broiler for 4–5 minutes until golden brown on top.
- Garnish and serve: Sprinkle with chopped parsley and serve hot with a green salad.
Recipe Tips
- Soak the salt cod in cold water for 12 hours: and change the water 2–3 times to remove extra salt.
- Use Yukon Gold or Maris Piper potatoes: for smooth and creamy mashed texture.
- Flake the cod carefully: and remove all bones before mixing with the potatoes.
- Warm the milk: before adding to keep the brandade smooth and easier to mix.
- Grill the top right before serving: to get a crispy and golden crust.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover Brandade de Morue in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftover Brandade de Morue in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.
- Freeze: Freeze leftover Brandade de Morue in sealed containers for 2 months. Thaw in the fridge overnight before heating.
Nutrition Fact
Serving Size: 1 serving (1/4 of recipe)
- Calories: 360
- Total Fat: 17g
- Saturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 810mg
- Potassium: 710mg
- Total Carbohydrate: 25g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 25g
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Julia Child Brandade De Morue
Description
This delicious Julia Child Brandade de Morue is a hot, creamy French main dish that’s simple and satisfying. Made with salted cod and mashed potatoes, it’s perfect for an easy dinner. You can adjust the texture with milk and add crispy golden edges by grilling it just before serving.
Ingredients
Instructions
- Desalt the cod: Soak the salt cod in a large bowl of cold water for 12 hours, changing the water 2 to 3 times.
- Boil the potatoes: Cook the peeled potatoes in salted boiling water for 20 minutes, until tender. Drain and mash.
- Poach the cod: Place cod in a large pot and cover with cold water. Bring to a boil, then immediately drain. Repeat once more. Flake the fish with two forks and remove any bones.
- Cook the aromatics: Preheat oven to 430°F (220°C). In a skillet, heat 3 tbsp olive oil. Sauté the shallots and 2 minced garlic cloves for 2–3 minutes. Add the flaked cod and season with pepper. Cook for 3–4 minutes.
- Combine with potatoes: Remove from heat and stir in the mashed potatoes. If too thick, mix in a little warm milk.
- Grill the top: Spoon the mixture into a baking dish. Drizzle with remaining olive oil and place under the broiler for 4–5 minutes until golden brown on top.
- Garnish and serve: Sprinkle with chopped parsley and serve hot with a green salad.
Notes
- Soak the salt cod in cold water for 12 hours: and change the water 2–3 times to remove extra salt.
- Use Yukon Gold or Maris Piper potatoes: for smooth and creamy mashed texture.
- Flake the cod carefully: and remove all bones before mixing with the potatoes.
- Warm the milk: before adding to keep the brandade smooth and easier to mix.
- Grill the top right before serving: to get a crispy and golden crust.
Julia Child Brandade De Morue
