Recipe: Brandade of Cod in the Nîmes Style

Name: Brandade de morue à la nimoise
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10 portions
Ingredients: Brandade de moruepour 8 à 10 personnes :2,2 kg de morue salée épaisse de belle origine40 cl de lait entier10 gousses d'ail dégermées et pilées au mortier(ou mixer)1/2 litre d'huile d'olives mure de bonne qualitéle jus d'un citron non traitépiment d'Espelette et râpure de muscadethym citron, feuilles de laurier et un peu de graines de fenouil (si vous trouvez)quelques belle olives noires dénoyautées (déco).

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (33 reviews) Fishes

Prep 30 min

Cook 25 min

Total 55 min

Servings 10 serv.

I already know that by publishing this recipe everyone will share their experiences, their preparation in this city or that village and that the term "authentic" will be constantly used, in any case I give you the one I have always prepared since it is close to the original and which I am sure will be appreciated by your guests or your clients

Ingredients for 10 servings

Brandade of Codfor 8 to 10 people:

2.2 kg of thick salted cod of fine quality
40 cl of whole milk
10 cloves of garlic, degerminated and crushed in a mortar (or blended)
1/2 liter of ripe olive oil of good quality
the juice of an untreated lemon
Espelette pepper and grated nutmeg
lemon thyme, bay leaves and a few fennel seeds (if you can find them)
a few nice pitted black olives (for decoration)

Step-by-step directions

The day before

1- Scrape the cod a little to remove the salt (with a brush)

2- Rinse it well under running water and on your cutting board cut it into strips of approximately 10 cm by 5 cm wide.

3- Then soak them in a large volume of cold water for 12 hours. During desalting try to change the water at least 3 to 4 times, the last time add a glass of milk to it.
The next day

4- In a fairly high sauté pan, place your pieces of cod. add 3 bay leaves, some thyme flowers and fennel seeds, then pour water to cover and poach for 10 minutes at very gentle simmer (no boiling) skimming regularly to remove impurities. no salt, we will adjust the seasoning of the brandade at the end.

5- When your pieces are cooked, remove them with a skimmer onto a plate (strain) and keep it at room temperature.

6- Then, carefully, taste a little of the flesh (for the salt level) remove the bones and skin then remove the flesh like leaves (leafing)
Place it in a large salad bowl or mortar and blend it or pound it (be sure to keep it always lukewarm) in order to obtain a purée.

7- In 2 different saucepans warm your milk with a little nutmeg on one hand and your olive oil on the other.

8- Place your pounded cod in a large earthenware salad bowl or a thick sauté pan

Pommes grenailles Poêlés Cuisine basque