COD BRANDADE

 

This fish recipe is outstanding! It is originate from the city of Nimes. Pair with a white wine from Cotes-du-Rhone such as Costieres de Nimes. Enjoy!

 

Preparation: 45 min; Cooking time: 55 min.

Serving 4

 

1 ½ lb of fresh cod

 5 garlic cloves

2 cups of milk

2 cups of heavy cream

2 sprigs of thyme

 1 bay leaf

 1 ½ lb of gold potatoes

4 sprigs of parsley

 8 chives + more for garnish

 5 tbsp of olive oil

1 3/8 oz of bread crumbs

 8 sage leaves + more for garnish

 1 cup of fish fumet or bouillon

 1 3/8 oz of butter

 Salt and pepper

 

 Peel the garlic and cut it in half. Discard the green part in the middle of the cloves.

 Bring the milk and cream to a boil; add coarse salt, pepper, thyme and bay leaf.

Poach the cod in the mixture for 15 minutes without boiling.

 When the cod is cooked, use a skimmer to take it out of the liquid and cut it into pieces.

 Peel the potatoes cut them into pieces and cook them in the same liquid as the fish for 25 minutes or until tender. Stir frequently.

 Mash the potatoes. Filter the liquid (milk and cream). Mix the fish and potatoes together and incorporate some liquid until good consistency.  Season it with salt and pepper.  Add chopped parsley, finely cut chives and 3 tbsp of olive oil.

 Preheat the oven to 400.

Put the brandade in a baking dish. Sprinkle with the bread crumbs and drizzle some olive oil. Bake 20 minutes or more until golden.

 Boil the fish fumet and add the finely chopped sage leaves. Add little pieces of butter and stir constantly on low heat. Add salt and pepper. Simmer for 15 minutes.

 Serve the brandade with the sage sauce. Decorate with sage leaves and chives.

 

BON APPETIT!