Oh my goodness, have you ever heard of Brandade de Morue? I stumbled upon this delightful dish recently, and I just had to try it. It sounds so fancy, right? But trust me, it’s surprisingly simple to make and absolutely divine! It’s creamy, comforting, and just the right amount of savory. Perfect for a cozy night in or impressing your dinner guests.
Brandade de Morue
This classic dish is essentially a creamy purée of salt cod, potatoes, garlic, and olive oil. Sounds basic? It is! But the magic lies in the quality of the ingredients and the proper technique. You’ll want to use good olive oil and take your time with the blending process to achieve that perfect, velvety texture. Let me tell you, it’s worth every single second.
Now, let’s get to the good stuff! Here’s what you’ll need to whip up your own batch of this incredible Brandade de Morue:
Ingredients:
- 1 pound salt cod (bacalao), soaked and desalted
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 4 cloves garlic, minced
- 1 cup good quality extra virgin olive oil, plus more for drizzling
- 1/2 cup heavy cream (optional, but highly recommended)
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving
Okay, are you ready to embark on this culinary adventure? Great! Follow these easy instructions, and you’ll be enjoying your own homemade Brandade de Morue in no time.
Instructions:
- Desalt the cod: This is the most important step! Soak the salt cod in cold water for at least 24 hours, changing the water every 6-8 hours. This will remove the excess salt. Taste a small piece after soaking to ensure it’s not too salty. If it is, soak it for a bit longer.
- Cook the potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Cook the cod: While the potatoes are cooking, gently poach the desalted cod in a separate pot of simmering water for about 10-15 minutes, or until it flakes easily with a fork. Drain well and remove any bones or skin.
- Blend the ingredients: In a food processor or using an immersion blender, combine the cooked potatoes, cod, and garlic. Process until smooth.
- Emulsify the mixture: With the food processor running or the immersion blender going, slowly drizzle in the olive oil until the mixture becomes creamy and emulsified. This is where the magic happens! Add the heavy cream (if using) and blend until fully incorporated.
- Season and serve: Season with freshly ground black pepper to taste. Be careful with the salt, as the cod may still retain some saltiness. Garnish with fresh parsley and drizzle with a bit more olive oil. Serve warm with crusty bread for dipping.
Seriously, guys, this is comfort food at its finest. The creamy texture, the garlicky aroma, and the subtle flavor of the cod… it’s just perfection. I’ve been making this non-stop ever since I discovered it! You can even add a pinch of nutmeg for an extra layer of warmth. Don’t be intimidated by the fancy name; Brandade de Morue is surprisingly easy to make and will definitely impress your friends and family. Enjoy!
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