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Brandade De Morue (Creamy Salt Cod Dip)

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Brandade De Morue (Creamy Salt Cod Dip)

Cuisine:French

Course:Snack

30m prep 30m cook 1h 0m ready

A creamy, garlicky dip made from salt cod and potato, baked until browned and served with bread or crackers.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 pound salt cod, preferably boneless
  • 1 small russet potato (8 ounces), peeled and quartered
  • 2 to 4 garlic cloves, chopped
  • ½ cup extra-virgin olive oil
  • ½ cup heavy cream
  • Lemon juice
  • Black pepper
  • 1
    • 2 baguettes, about 3 inches in diameter and 16 inches long
    • Extra-virgin olive oil
    • Salt and black pepper
    Sub-recipe steps
    1. Preheat the oven to 400°F. Cut crosswise into ¼- to ½-inch-thick slices: 2 baguettes, about 3 inches in diameter and 16 inches long
    2. Place the slices on baking sheets and lightly brush one side of each slice with: Extra-virgin olive oil
    3. Bake until lightly browned and toasted, 6 to 10 minutes. Rotate the pans front to back halfway through baking to ensure even toasting. Season to taste with: Salt and black pepper
    4. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for several days.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 pound salt cod, preferably boneless
  • 1 small russet potato (8 ounces), peeled and quartered
  • 2 to 4 garlic cloves, chopped
  • ½ cup extra-virgin olive oil
  • ½ cup heavy cream
  • Lemon juice
  • Black pepper
  • 1 Sliced baguette, Crostini, or crackers

Let's Cook

  1. Step 1.

    Soak in cold water to cover: 1 pound salt cod, preferably boneless

  2. Step 2.

    Refrigerate for 24 hours. Drain, rinse well, and remove any skin and bones. Set aside. Place in a medium saucepan: 1 small russet potato (8 ounces), peeled and quartered

  3. Step 3.

    Add cool water to cover and bring to a boil. Reduce the heat to a simmer and cook until the potato is tender, about 15 minutes. Transfer the potato to a food processor with a slotted spoon. Bring the water back to a boil, add the fish, and remove from the heat. Let stand for 15 minutes, then drain and pat dry. Add the fish to the food processor, along with: 2 to 4 garlic cloves, chopped

  4. Step 4.

    Pulse until the fish is finely chopped. With the machine running, add in a slow stream: ½ cup extra-virgin olive oil; ½ cup heavy cream

  5. Step 5.

    Process until the mixture is the consistency of mashed potatoes. Season to taste with: Lemon juice; Black pepper

  6. Step 6.

    The brandade may be made up to 2 days in advance. To serve, preheat the oven to 400°F. Spread the brandade into a shallow baking dish and bake until browned, about 15 minutes. Serve warm with: Sliced baguette, Crostini, or crackers

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