Let’s Eat the World Provencal Recipes Starter Course Taste

Cook’n with Class Brandade “Souffle”

Name: Brandade de Morue Nimoise (Mini Brandade Souffle)
Prep time: 20 min
Cook time: 10 min
Total time: 630 min
Ingredients: 400 g salted 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

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 Let’s Eat the World shared this recipe for Brandade de Morue Nimoise, which is served warm and can be made as a lunch dish or an appetizer.

Cook’n with Class sommelier Frédérique Duverger provided this wine pairing to accompany 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)

Let's Eat the World

This is 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. For this recipe, the brandade is served hot, as opposed to the aperitif version that is spread on bread.

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Prep Time 20

Cook Time 10

Total Time 10 30

Course Appetizer, Lunch Dish

Cuisine French, Provencal

Servings People

Equipment

Ingredients

400 g salted 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

Instructions

Cook the potatoes in a stockpot with lightly salted water. Once cooked, peel and chop the potatoes and keep them on the side.
Using a skillet 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 it 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 ramekin dishes and bake at 375˚F/190˚C for 5-10 minutes (when it souflées and browns).
Serve with fresh bread and a green salad.

Notes

*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.

Keyword Cod, Seafood Recipes, Traditional Recipe

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Tags:Brandade,Cod,Potatoes,Seafood Recipes

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Let’s Eat the World

Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.

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Cook’n with Class Brandade “Souffle”