Cook'n with ClassProvencal RecipesStarter CourseTaste

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 minutes
Cook Time 10 minutes
Total Time 10 hours 30 minutes
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.
Tried this recipe?Let us know how it was!

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Record Olive Harvest

Next post

Christmas Magazines from Another Era

Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

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 the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.