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Provençal Brandade de Morue (Creamed Salt Cod and Potato Gratin)
The Mediterranean French coastal specialty: tender poached cod whipped with creamy potatoes, sweet garlic, warm milk, and olive oil into a cloud-like gratin.
Prep
20 min
Cook
30 min
Total
50 min
Ingredients
4servings
- Fresh or soaked salt cod fillets400 g
- Russet or Yukon Gold potatoes500 g
- Garlic cloves crushed4 clove
- Warm whole milk100 ml
- Extra virgin olive oil80 ml
- Black pepper0.5 tsp
Preparation Steps
1
Boil potatoes in salted water until fork-tender. Separately, poach cod and garlic in simmering water for 8 minutes.
10 min timer
2
Flake the cooked cod, discarding any stray bones. Mash hot potatoes with the soft poached garlic.
5 min timer
3
Beat cod and potatoes together, alternating splashes of warm milk and olive oil until a smooth, fluffy emulsion forms. Season with pepper.
5 min timer
4
Spread into a gratin dish, score the top with a fork, and bake at 210°C (410°F) for 15 minutes until bubbly with toasted peaks. Serve warm with baguette.
15 min timer
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Provenance & Public Domain Audit
Source: French Traditional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
