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The starter, Mediterranean

Baked salt cod brandade in individual cocottes

Salt cod brandade in individual cocottes is a Provençal starter for 6, made with salt cod, potatoes, garlic, and olive oil, baked until golden with a breadcrumb crust. It takes 40 minutes of active work and is fully prepared the day before, rated medium difficulty at €3.90 per person. The trick is mashing the warm cod with the potatoes before streaming in the oil, which gives it a smooth, mayonnaise like texture.

A creamy salt cod brandade with garlic and olive oil, baked golden in small cocottes, true Provençal comfort food.

Baked salt cod brandade in individual cocottes
For
6 people
Work
40 min
Total time
2 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.90
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Salt cod brandade is that southern French dish that smells of garlic and olive oil, with a texture somewhere between mashed potatoes and a mousse, melting on the tongue. Here it's baked in individual cocottes under a breadcrumb crust that cracks under the spoon and contrasts with the creamy inside. It's warming without being heavy, perfect for cool evenings.

Serve this brandade as a starter for a dinner party on a fall or winter evening, it has that generous feel that sets the tone for an easygoing night without any last minute scrambling. It also works well for a family meal, kids generally like its mild, creamy flavor. Follow it with a simple meat dish, since the brandade is already rich enough to open the meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 40 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 1 h
  4. When it's time to serve 1 step, 20 min

The day before, poach and flake the cod, cook and mash the potatoes, mix everything together and divide the brandade into the cocottes, then refrigerate. An hour before guests arrive, take the cocottes out, top with breadcrumbs and a drizzle of oil so they come back to room temperature. At serving time, bake 20 minutes at 200 degrees, finish under the broiler, and scatter parsley on top right before bringing them to the table.

The ingredients

6 people

Fish counter

  • Salt cod, desalted 700 g

Fruits and vegetables

  • Potatoes 500 g
  • Garlic 4 cloves
  • Flat leaf parsley 0.5 bunch

Dairy

  • Whole milk 25 cl

Pantry

  • Olive oiloften in the pantry 10 cl
  • Breadcrumbsoften in the pantry 40 g
  • Bay leafoften in the pantry 1
  • Nutmegoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Poach the cod in water with the bay leaf at a simmer, drain it and flake it, removing any bones. 15 min

    Off the heat, cover and let it steep for 10 minutes, it stays moist.

  2. Boil the potatoes in water, peel them and mash them with the garlic cooked in the milk. 25 min

    Warm the milk with the garlic so the brandade has a milder flavor.

  3. Mix the cod with the potatoes, streaming in the olive oil and the warm milk, along with the nutmeg and pepper.

    Beat vigorously with a spatula, the brandade turns creamy and light.

  4. Divide the brandade among 6 small cocottes, cover and refrigerate.

    Smooth the top with a spatula, it browns more evenly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the cocottes out an hour before baking, sprinkle with breadcrumbs and a drizzle of oil. 1 h

    The breadcrumbs form a crisp crust that contrasts with the creamy inside.

When it's time to serveThe final touches, right in front of your guests.

  1. Bake at 200 degrees until the top is golden, sprinkle with parsley and serve. 20 min

    Finish under the broiler for 2 minutes for a nice golden color.

Our tips to get it right

  • Pick salt cod that's already desalted and taste a small piece before mixing it in, if it's still too salty, rinse it again under cold water.
  • Use a floury potato variety like russet, it absorbs the oil and milk better and gives a smoother brandade than a waxy type.
  • Never blend the brandade in a food processor, the potato starch turns gluey and elastic, always mash by hand with a fork or spatula instead.

The variations

  • Swap part of the cod for flaked smoked salmon for a milder brandade, stirred in off the heat just before baking.
  • For a fish free version, replace the cod with finely chopped sauteed mushrooms, you keep that same creamy, gratinated character.
  • For kids, go easy on the garlic and mix some grated gruyere into the breadcrumb topping, it melts into a softer, milder crust.

What to serve it with

  • A lemony green salad
  • Toasted country bread
  • A glass of dry white wine

Storage

The brandade keeps for 2 days in the refrigerator in covered cocottes, before baking. It doesn't freeze well since the potatoes change texture, it's best made fresh. Always reheat in the oven, never in the microwave, to keep the crust crisp.

Questions about this recipe

Can you make brandade with fresh, unsalted cod instead?

Yes, but the flavor will be different and less distinctive, salted then desalted cod gives that characteristic taste. If you use fresh cod, season the mixture a bit more at the end of cooking.

How do you know if the salt cod is desalted enough before cooking?

Taste a small raw piece after desalting, it should taste lightly salty but not sharp. If needed, soak it in cold water a few more hours, changing the water partway through.

Can you make this in one large baking dish instead of individual cocottes?

Yes, a single gratin dish works well, just add 5 to 10 extra minutes of baking time so the center heats through. Individual cocottes look nicer for a dinner party though.

What kind of cocotte should you use for this recipe?

Small ceramic or cast iron cocottes that go in the oven work perfectly, they hold heat and let you serve straight from the dish. Individual ramekins work just as well.

Can a baked salt cod brandade be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a baked salt cod brandade?

Allow 2 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a baked salt cod brandade?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a baked salt cod brandade cost?

About €3.90 per person, that's €23.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Remember to ask your guests about their allergies before putting your menu together.

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