Brandade de Morue (Salt Cod Purée)

• 1 pound salt cod, soaked and cooked
• 1 cup whole milk
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1/4 teaspoon white pepper
• 1/4 teaspoon nutmeg
• 1 1/2 cups russet potatoes, boiled and mashed
• 2 tablespoons olive oil
• 2 tablespoons fresh chives, chopped

Steps

1. 1 Place the cooked salt cod in a food processor.
2. 2 Add milk, butter, garlic, white pepper, and nutmeg.
3. 3 Pulse until smooth and creamy.
4. 4 Transfer to a bowl and fold in the mashed potatoes until well combined.
5. 5 Heat olive oil in a skillet over medium heat.
6. 6 Spoon portions of the mixture into the skillet and flatten into patties.
7. 7 Cook until golden brown on each side, about 3-4 minutes per side.
8. 8 Serve garnished with fresh chives.

Equipment

• Food processor
• Skillet

Variations

• Add sautéed leeks or onions for extra flavor.
• Stir in a bit of cream cheese for extra creaminess.

Substitutions

• If salt cod is unavailable, use dried cod.
• Substitute milk with almond milk for a dairy-free option.

Pairings

• Crusty baguette slices
• A fresh green salad

Nutrition

Tips

• Soak the salt cod in water for 24-48 hours, changing the water several times to remove excess salt.
• For a richer flavor, use cream instead of milk.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a bit of olive oil.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with crusty bread or roasted vegetables.
• Pair with a light white wine like Sauvignon Blanc.

FAQ