Cod brandade from Christian Bégin
Prep Time
Cooking Mode
680 g (1 ½ lb.) lb. fresh cod fillets, bones removed
750 mL (3 cups) cup milk
4 bay leaves
80 mL (⅓ cup) cup olive oil
1 garlic clove, finely chopped
2 pinches paprika
60 mL (¼ cup) cup lemon juice (of about 1 lemon)
500 mL (2 cups) cup mashed potatoes
To taste salt and pepper (long pepper if possible, or five-pepper blend)
30-45 mL (2-3 tbsp.) tbsp flat-leaf parsley, chopped
15 mL (1 tsp.) tsp butter
680 g (1 ½ lb.) lb. fresh cod fillets, bones removed
750 mL (3 cups) cup milk
4 bay leaves
80 mL (⅓ cup) cup olive oil
1 garlic clove, finely chopped
2 pinches paprika
60 mL (¼ cup) cup lemon juice (of about 1 lemon)
500 mL (2 cups) cup mashed potatoes
To taste salt and pepper (long pepper if possible, or five-pepper blend)
30-45 mL (2-3 tbsp.) tbsp flat-leaf parsley, chopped
15 mL (1 tsp.) tsp butter
Directions
1Place cod in a medium saucepan and cover with milk, adjusting the quantity if necessary.
2Add bay leaves. Bring to a boil, cover and simmer over low heat for 15 minutes.
3Drain cod, reserving milk. Flake cod coarsely.
4Heat 30 mL (2 tbsp.) olive oil in a heavy-bottomed medium saucepan. Cook cod, stirring constantly, for about 5 minutes.
5Add remaining oil and continue to stir until fish is broken into strands.
6Add garlic and paprika.
7Add 80 mL (⅓ cup) reserved cooking milk, lemon juice, and mashed potatoes. Season with salt and pepper, and mix well until mixture is very hot.
8Adjust texture by adding olive oil or cooking milk, if need be, so that mixture is smooth and not too thick.
9Add parsley. Divide mixture among four ramekins.
10Place a dab of butter on each serving. Broil in oven until a slight crust forms on each serving.
11Serve with wilted spinach or oven-roasted root vegetables (carrots, parsnips, and onions).
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