Dish

Brandade

Brandade is made with salt cod that has been soaked in water to remove the excess salt. The fish is then boiled with potatoes and mashed together with garlic, olive oil, and cream. The mixture is then baked in the oven until it is golden brown and crispy on top. The dish is typically served with a side of bread or crackers.

European cuisine› Western European cuisine› French cuisine

Appetizer

Origins and history

Brandade is a traditional dish from the Languedoc region of France. It originated from the fishing villages along the coast, where salt cod was a common ingredient.

Dietary considerations

Brandade is a high-calorie dish that is not suitable for people on a low-fat or low-calorie diet. It contains gluten and dairy, making it unsuitable for people with celiac disease or lactose intolerance.

Variations

There are many variations of brandade, with some recipes calling for the addition of different herbs and spices, such as thyme or rosemary. Some recipes also call for the addition of cheese to the mixture.

Presentation and garnishing

Brandade is typically presented in a small baking dish, with the mixture baked until it is golden brown and crispy on top. The dish is garnished with fresh herbs, such as parsley or chives. To add extra flavor to the dish, try adding a squeeze of lemon juice or a sprinkle of paprika before serving.

Tips & Tricks

Brandade can be made ahead of time and reheated in the oven. Leftovers can also be used as a filling for sandwiches or as a topping for baked potatoes.