Cook’n with Class Brandade “Souffle”
Brandade de morue is salted cod, a traditional way of preserving the fish. You can buy prepared brandade (the salt removed and the cod whipped into a paste) prepared in most grocery stores in Provence. Or you can soak the fish to remove the salt as per this recipe.
Cook’n with Class sommelier Frédérique Duverger of Cannes You Taste, provided this wine pairing to go with the recipe. “I would suggest for the Brandade de morue, a white wine from the Loire Valley west coast : Fief Vendéen Brem, Domaine Saint Nicolas, Cuvée Haut des Clous. It is a 100% Chenin, dry and crisp white wine that would match perfectly with the richness and saltiness of the dish.”
Brandade de Morue Nimoise (Mini Brandade Souffle)
- 400 g Salt Cod Diced and soaked overnight*
- 300 g Potatoes
- 3 Shallots Peeled and chopped
- 250 ml Milk
- 250 ml Cream
- 2 large Eggs
- 113 ml olive oil
- Ground Black Pepper
- Cook the potatoes in lightly salted water the potatoes. Once cooked peel and chop the potatoes and keep on the side.
- Sweat the chopped shallots in 1 ounce of olive oil for 5 minutes. Add the soaked Cod, potatoes, cream and milk. Cook until the fish is tender.
- Strain off most of the liquid and put in a food processor. Add the eggs and black pepper and mix on medium speed. Slowly incorporate the rest of the olive oil.
- Taste for salt, but it should be good without extra as the fish will be slightly salty.
- Put in oven-proof individual dishes and bake at 375˚F/190˚ for 5-10 minutes (when it souflées and browns).
- Serve with fresh bread and a green salad.