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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.

Our friends at the new Uzes location of Cook’n with Class shared this recipe for Brandade de Morue Nimoise – served warm. You can make this for a lunch dish or an appetizer.

Cook'n with Class #Uzes @Cooknwithclass

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 Souffle Brandade de Morue Nimoise Cook'n with Class #Uzes @Cooknwithclass

Brandade de Morue Nimoise (Mini Brandade Souffle)

A southern French classic recipe. It's usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.This is a Brandade that is served hot as opposed to the aperitif version that is spread on bread.
Prep Time 20 mins
Cook Time 10 mins
Total Time 10 hrs 30 mins
Course Appetizer, Lunch Dish
Cuisine French, Provencal
Servings 4 People


  • 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.


*De-salting cod is easy. Put the fish in a bowl and cover with water. Cover the dish with plastic wrap, put it in the refrigerator and allow it to soak overnight.  The next day drain the water and the fish should be ready to use in your brandade recipe.
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Cookn with Class Uzes

Cookn with Class Uzes

Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/7-night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

A new addition to the Cook'n with Class repertoire are a wide range of options for online cooking classes for those of us who can’t make it to France but are still looking for an authentic French experience.

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