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The main dish, Regional

Homemade salt cod brandade with mesclun salad

Salt cod brandade is a creamy fish dish made with garlic and olive oil, for 6 people, with 35 minutes of active work spread over the day before. It's fully prepared the day before and baked on the day itself, rated easy with a cost of €5.80 per person. The key to success is properly desalting the cod and loosening the mash with warm cooking water, never cold.

A creamy salt cod brandade with garlic and olive oil, that you make the day before and I bake golden for you.

Homemade salt cod brandade with mesclun salad
For
6 people
Work
35 min
Total time
1 h 15
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€5.80
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Salt cod brandade has that creamy, almost airy texture, where flaked cod blends into mashed potatoes and olive oil. Garlic infused in warm milk adds flavor without overpowering it, and the golden breadcrumb crust gives the dish its satisfying crunch. It's a classic French country dish that feels comforting without being heavy.

It's the perfect dish for a dinner with friends in fall or winter, when you want to host without spending the evening in the kitchen. Since it's made entirely the day before, all you have to do is bake it and serve a salad on the side. Serve it as a main course with a dry white wine, kids tend to love it too thanks to its soft texture.

The schedule

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

  1. The day before 4 steps, 37 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step, 25 min

The day before, poach the cod, make the garlic mash, and assemble the brandade in the baking dish before refrigerating it. On the day itself, just take the dish out of the fridge an hour before baking so it doesn't go into the oven cold. Right before serving, bake for 25 minutes, sprinkle with parsley, and serve with a mesclun salad.

The ingredients

6 people

Fish counter

  • Salt cod, desalted 900 g

Fruits and vegetables

  • Mashing potatoes 700 g
  • Garlic 4 cloves
  • Flat leaf parsley 0.5 bunch
  • Mesclun salad 150 g

Pantry

  • Olive oiloften in the pantry 15 cl
  • Breadcrumbsoften in the pantry 3 tbsp
  • Bay leavesoften in the pantry 2
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Whole milk 25 cl

Allergens Fish, Lactose

The recipe, moment by moment

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

  1. Poach the salt cod in simmering water with the bay leaves for 10 minutes, then drain. Remove the skin and bones and flake it. 12 min

    Desalt the cod in the fridge for 24 hours, changing the water three times.

  2. Cook the peeled potatoes in water and mash them. Infuse the crushed garlic in the hot milk. 25 min

    Remove the garlic germ, it makes the brandade bitter.

  3. Mix the cod and the mashed potatoes, then whisk in the olive oil in a thin stream and the garlic infused milk until creamy. Add pepper, taste before adding salt.

    The cod is already salty, taste before adding any salt.

  4. Spread the mixture into a baking dish, sprinkle with breadcrumbs, and refrigerate.

    Scrape the surface with a fork to create ridges that turn golden brown.

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

  1. Take the dish out of the fridge an hour before baking.

    A cold dish won't heat through properly.

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

  1. Bake at 200 degrees for 25 minutes until the top is golden, sprinkle with parsley and serve with a mesclun salad. 25 min

    Add a drizzle of olive oil before baking for a crispier crust.

Our tips to get it right

  • Pick starchy mashing potatoes, like russets, for a smooth texture that absorbs the oil and milk well.
  • Pour the olive oil in a thin stream while whisking, like you would for mayonnaise, to keep the brandade from splitting.
  • If the brandade feels too firm after a night in the fridge, loosen it with a little warm milk before baking.

The variations

  • Swap part of the salt cod for fresh poached cod for a milder, less salty flavor.
  • For a quicker version, buy salt cod that's already desalted from the fishmonger and save a full day of prep.
  • Add a pinch of grated nutmeg to the mash for a rounder flavor that kids tend to enjoy too.

What to serve it with

  • Mesclun salad with a light vinaigrette
  • Dry white wine, like Sancerre
  • Grilled country bread as a starter

Storage

The brandade keeps for 2 days in the refrigerator in a covered dish. It freezes well before baking, for up to 2 months. Reheat in the oven at 180 degrees until hot all the way through and golden on top again.

Questions about this recipe

Can you make brandade with fresh cod instead of salt cod?

Yes, but you'll lose the distinctive salty flavor of dried cod. In that case, poach the fresh cod and season with a bit more salt at the end, tasting before you add any.

How do you keep the brandade from splitting when you whisk in the oil?

Pour the olive oil in a thin stream while whisking vigorously, like you would for mayonnaise. If it splits anyway, whisking in a little hot milk usually brings it back together.

Can you serve brandade in individual dishes instead of one large dish?

Yes, and it actually looks great for a dinner with friends. Divide the mixture into individual ramekins before sprinkling with breadcrumbs and baking, cutting the baking time to about 15 minutes.

Do kids actually like salt cod brandade?

Its creamy, soft texture, similar to mashed potatoes, usually goes over well with kids, especially if you don't make a big deal about the fish. Just go easy on the garlic if you're serving younger palates.

Can a homemade salt cod brandade be made ahead?

Yes, it's even recommended. The recipe needs 35 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 homemade salt cod brandade?

Allow 1 h 15 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a homemade salt cod brandade?

About 520 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 homemade salt cod brandade cost?

About €5.80 per person, that's €34.80 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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