This a very delicious cod dish. If you are not familiar with it, it will reminds you of some sort of cod gratin. I enjoyed it as a side dish, but some people eat it as a dip. It is all up to you how you want it, but definitely make this dish, you won’t regret it.
Ingredients:
16 oz of cod
2 bay leaves
A few springs of thyme
3 medium potatoes
5-6 of garlic cloves
Lemon zest
1 lemon juice
Olive oil (optional)
2 cups of evaporated milk
1 cup of grated gruyère cheese
1/2 tsp of white pepper
1/2 tsp of chili powder
Let’s get started!!!
When you’ve decided to make this dish, you have to soak the salted cod 24 hours in advance, changing the water every six hours.
When you are ready to start cooking, drain the soaked cod and poach it in a milk mixture. In a large pot, add the milk, the cod, bay leaves, a few springs of thyme, white pepper, chili powder; no need for salt. Place the pot on a low flame and let it come to a simmer. Once it has come to a simmer, take the fish out and reserve the milk mixture.
In a pot of water, bring the potatoes and a few garlic cloves to a hard boil. Once the potatoes are cooked, peel them and place the potatoes and garlic in the same bowl as the poached cod. Mash the cod with potatoes, lemon zest and juice, while ladling the milk mixture on them. You can stop depending on how thick or loose you want the mixture. If you run out of milk, add in olive oil. If you are going to use the brandade as a dip for toasted bread, then it’s better to have it loose. If you are going to use it as a side dish, then it’s better to have it thick. I actually had my brandade as a sandwich.
When you are done mashing the mixture, pour it in a baking dish and grate some gruyere cheese on top. And bake it in a preheated oven. Place the baking dish on a sheet pan in case there’s spilling so it doesn’t dirty your oven. Bake in a 450 degrees F oven, for 20 minutes
Enjoy your food
Thank you for your time