French
Brandade
“Provencal emulsion of salt cod, olive oil, and cream mashed into a silky spread, served with crusty bread.”
Codfish
Olive Oil
Garlic
Potato
Lemon
ThymeMedium1.5 hours
Where it comes from
Brandade, a Provencal specialty, showcases the region's love for seafood and bold flavors. This creamy emulsion of salt cod dates back to the 17th century and reflects the Mediterranean influence on French cuisine. Traditionally served as a spread, it highlights the art of transforming simple ingredients into something sublime, perfect for sharing with crusty bread.
On the Palate
What goes into it
How it's made
- 1
Soak salt cod overnight to remove excess salt, then cook until tender.
- 2
Mash the cod with olive oil and cream until you achieve a silky texture.
- 3
Season with garlic and lemon juice for added depth of flavor.
- 4
Serve warm with crusty bread or toast for a delightful appetizer.
