salted cod the french way – brandade

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Brandade of home salted cod with French bean salad
Ingredients: 500 g cod 2 tsp salt 1 bouquet garni 2 shallots 25 g butter 1½ dl olive oil 2 cloves of garlic 1½ dl cream
Haricots vert salad:
300g haricot vert
1dl olive oil
100g bacon cut in to small pieces
2 shallots finely chopped
2 cloves of garlic
2 tbsp balsamico vinegar
salt pepper 2 tbsp chopped parsley
Method: Sprinkle the cod with salt and leave to stand for a few hours. Pat dry, place the fish in a pan or oven proof dish with water to cover and a bouquet of herbs. Cover with greased paper or foil. Place in a preheated oven at 180° C for ± 20 minutes. Drain the fish well, remove any skin or bones. Chop the shallots finely and fry in a small pan with the butter until soft but not colored. Add to the fish.
Warm the olive oil in a pan with the garlic. Warm the cream. Place the fish in the food processor and gradually add little by little the garlic flavored oil and the cream until all is absorbed and there is a creamy mixture like mashed potatoes. Season to taste.
Haricot vert salad
Blanch the beans in boiling salted water for 4 minutes, refresh with cold water.
Fry the bacon in the olive oil, remove the bacon from the pan and drain on kitchen paper.
Fry the shallot in the pan and add the garlic and the balsamico cook for a further 3 minutes.
Toss the haricot verts in the pan together with the parsley and the bacon and season.
Spoon the brandade onto the plates, or push into a round form on the plate, lay on the haricot vert salad. Garnish if desired with croutons of fried bread or oven dried strips of foccaccio or flat bread

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