Fish, South and mountains
Nîmes style brandade de morue with green salad
Brandade de morue is a salt cod dish for 4 people, ready in 50 minutes, medium difficulty, around €4.20 per person. It blends flaked salt cod with mashed potatoes, garlic, and olive oil, whipped together like a mayonnaise, then browned in the oven. Success depends on adding the warm milk and oil gradually while whisking.
Tonight, a Nîmes style brandade de morue, creamy, fragrant with garlic and olive oil, with a green salad for lightness.
- Total time
- 50 min
- Difficulty
- Medium
- Cost per person
- €4.20
- Calories per person
- 680 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
Brandade de morue is a thick, fragrant cream where flaked salt cod melts into mashed potatoes, garlic, and olive oil. There's no whole fish to fillet and no bones to find on your plate, just a smooth texture that wins over people who usually avoid fish. The time in the oven adds a golden crust that contrasts nicely with the soft center.
This is a fall and winter dish, the kind you make on a slow Sunday or on a weeknight if the salt cod was soaked the day before. Kids often like it for its creamy, mashed potato like texture, with no fish pieces to pick around. A green salad on the side brings just enough freshness to balance the richness.
The ingredients
Fish counter
- Soaked salt cod 500 g
Fruits and vegetables
- Potatoes 500 g
- Garlic 3 cloves
- Green salad 1
Pantry
- Olive oiloften in the pantry 15 cl
- Vinaigretteoften in the pantry 3 tbsp
- Nutmegoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Milk 15 cl
Allergens Lactose, Fish
The step by step recipe
-
Poach the salt cod in barely simmering water, drain it, then flake it, removing any bones and skin. 10 min
Run your fingers through it to check that no bones remain.
-
Cook the potatoes in salted water and mash them. 20 min
Mash them while still hot for a smoother puree.
-
Warm the milk with the crushed garlic, then pour it over the cod.
The hot milk infuses flavor without actually cooking the garlic.
-
Work the cod with a steady drizzle of olive oil, add the mashed potatoes, nutmeg, and pepper until you get a thick, creamy mixture.
Taste before adding salt, the cod has already seasoned it.
-
Pour into a baking dish, brown it in the oven at 200°C, and serve with the green salad. 12 min
A drizzle of olive oil before baking gives a nice crust.
Our tips to get it right
- Soak the salt cod thoroughly ahead of time, changing the water several times over 24 hours, otherwise the brandade will turn out too salty even without adding more salt.
- Use starchy potatoes, they make a finer mash that blends better with the oil and milk.
- Don't let the cod, oil, and milk mixture boil while combining it, gentle heat keeps the cream from splitting.
The variations
- Swap part of the salt cod for poached fresh cod for a milder, less salty flavor.
- For a faster version, skip the oven step and serve the brandade warm right after whipping it together.
- Stir in a splash of heavy cream in place of some of the milk for an even silkier texture that kids tend to love.
What to serve it with
- Toasted country bread
- Roasted tomatoes as a starter
- A glass of dry white wine
Storage
Brandade keeps for 2 days in the fridge in a sealed container. It freezes well before baking, just thaw it in the fridge before browning it in the oven. Reheat it gently in the oven so it doesn't dry out.
Questions about this dish
Can you make brandade de morue ahead of time?
Yes, you can prepare it up to the baking step a day ahead and keep it in the fridge. Just pop it in the oven right before serving so it comes out golden and hot.
What kind of salt cod should I use?
Look for pre soaked salt cod at the fish counter, or soak it yourself for 24 hours, changing the water often. The quality of the cod really shapes the final flavor.
Why is my brandade too runny or too stiff?
It all comes down to how you add the milk and oil, little by little while whisking, just like a mayonnaise. If it stays runny, keep whisking over very low heat until it thickens.
Do kids usually like brandade de morue?
Many kids enjoy its creamy, mashed potato like texture with no visible fish pieces. You can tone down the flavor by using a bit less garlic if needed.
How long does it take to make a Nîmes style brandade de morue with a green salad?
Count 50 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a Nîmes style brandade de morue with a green salad?
About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Nîmes style brandade de morue with a green salad cost?
About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains lactose, fish. Always check the labels of the products you buy.
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