Brandade de Morue Nimoise (Mini Brandade Souffle)
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.
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.
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