Salt Cod Gratin Brandade de Morue a Recipe from Provence
Photo credit: Tasha Anne Powell #CookingwithaFrenchTwist Fish & Seafood · Main Course · Provencal Recipes · Tasha Powell · TasteThis salt cod gratin Brandade de Morue, a common Provençal dish, is a great way to showcase simple ingredients like fish and potatoes. It’s one of my favorite comfort dishes when I am in Provence. I like to serve this dish in individual ramekins because it is a great way to keep this meal hot and this presentation is elegant yet French country-style.
Brandade de Morue
This recipe for a salt cod (morue) gratin is easy to make. Serve this seafood dish with a green salad and some crusty bread. The key to the recipe is allowing for the overnight soaking period for the cod, to remove preservative salt.
Ingredients
- 2 lbs salted cod boneless and skinless
- 2 cups milk, whole
- 2 bay leaves
- 10 sprigs thyme save 8 sprigs for garnish
- 12 Peppercorns
- 10 garlic cloves peeled
- 4 allspice berries
- 3 cloves
- 2 lbs potatoes peeled and cut in cubes
- 2/3 cup EVOO extra virgin olive oil
- pinch of Cayenne Pepper
- 1 tsp nutmeg grated
- 1 cup panko (Japanese) breadcrumbs or coarse breadcrumbs
- 1 cup crème fraîche
- 2 lemons zested and cut in quarters for step two
- 6 tbsp unsalted butter
- to taste Salt
- to taste pepper
Instructions
- Rinse salt cod and soak in 4 quarts of cold water overnight and then dry the cod.
- Preheat oven to 400 degrees F (200C).
- Heat the milk in a double boiler and add thyme from 2 sprigs, bay leaf, cloves, peppercorns, allspice berries and lemons (but first zest the lemons and set aside for later).
- Poach the fish gently in the milk and spice liquid for 15 minutes and set aside to cool.
- In a second pot, cover potatoes with cold water and bring to a boil.
- Add garlic cloves and 2 teaspoons salt.
- Drain potatoes when they are soft, approx. 25 minutes.
- Now, put the garlic in a small saucepan, crush it and add olive oil. Heat the garlic briefly (3 minutes) until it is infused in oil.
- Put the cooked potatoes in a bowl. Flake the cooked cod on top in the same bowl. Using a potato masher, roughly blend the potatoes and the fish.
- Add the warm garlic oil and mash the mixture again.
- Now, add the nutmeg, cayenne pepper and the lemon zest previously set aside.
- Next, add the crème fraiche and 1 cup of hot cooking liquid from boiling the potatoes and mix all the ingredients.
- Taste and adjust seasoning, add salt and pepper as needed.
- Use 2 tablespoons of butter to grease a 2 quart baking dish.
- Add the fish-potato-spice mixture to a casserole (or single ramekins), sprinkle with breadcrumbs and put the remaining butter in small pieces on top.
- Bake until golden and bubbling, about 20 minutes.
- Then broil the tops for 2 minutes until golden brown.
- Garnish with fresh thyme.
Notes
Alternatively, cook in 8 individual porcelain ramekins (4.5 inches in
diameter x .75 inch deep) which is a more elegant but still rustic presentation!
diameter x .75 inch deep) which is a more elegant but still rustic presentation!
Tried this recipe?Let us know how it was!
Legal
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 InformationAffiliate 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.
Related Provence Articles
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the ...
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been ...
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
No Comment