Brandade de Morue
Brandade de Morue is a very traditional Provençal dish, and one of my favorite comfort foods. This may just be the ultimate in mashed potatoes! My first trip to Provence was in winter, and brandade was on every menu. When it’s all mixed together, it looks just like mashed potatoes – but more. You really must try it.
Ingreadient
- 1 pound salt cod, soaked at least 24 hours (2 days is better)
- 1 bay leaf
- 1 onion stuck with 1 whole clove
- 1/4 cup plus 1/2 cup extra-virgin olive oil, divided
- 1/2 to 1 cups heavy cream, warmed
- 2 (or more) large cloves garlic, puréed with the side of a chef’s knife
- 1 large warm baked potato, skinned (about 1 1/2 cups)
- sea salt & freshly ground white pepper
- a few drops of fresh lemon juice
- finely chopped parsley for garnish
Direction
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