Best 6 Riads Brandade De Morue Recipes

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Riads brandade de morue is a traditional French dish that combines the flavors of salted cod, creamy mashed potatoes, and a touch of garlic. It originates from Provence, a region in southeastern France, specifically the city of Nîmes. The name "brandade" comes from the Occitan word "brandar," which means "to stir" or "to mix," referring to the process of stirring the cod and potatoes together. Riads is a Mediterranean spice blend that is used in many Provencal dishes, adding a distinct flavor profile to the brandade. This dish is often served as an appetizer, main course, or as part of a buffet spread. The creamy and flavorful texture, combined with the subtle blend of spices, makes this a delightful culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

RIAD'S BRANDADE DE MORUE



Riad's Brandade de Morue image

This Provencal dish -- made with pounded salt cod and pureed potatoes -- is a staple in French bistros. Riad Nasr of New York City's Balthazar restaurant shares his recipe and preparation technique.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

1 pound dried salt cod, cut into large pieces
4 dried bay leaves
2 sprigs fresh rosemary
12 sprigs fresh thyme
2 heads garlic, halved crosswise, outer paper removed
2 cups milk
1 cup water
1 pound Yukon gold potatoes, peeled and quartered
1/2 cup olive oil
1 cup plus 2 tablespoons heavy cream, warmed
Garlic confit, for garnish
Toasted croutons or bread

Steps:

  • In large bowl, completely cover cod in water, and soak for at least 24 hours, changing water every 2 to 3 hours.
  • Make two bouquets garnis: For each, bunch 2 bay leaves, 1 sprig rosemary, and 6 sprigs thyme together, and tie with kitchen string. In a medium saucepan, place cod with 1 head of garlic, 1 bouquet garni, the milk, and 1 cup water. Over low heat, bring to simmer. Cook until fish is flaky, about 10 minutes. Drain, and discard garlic and bouquet garni. When cool enough to touch, flake fish, and set aside.
  • Place potatoes in medium saucepan, and cover with salted water. Cook potatoes at a simmer until fork-tender, 15 to 20 minutes, and drain.
  • In small saucepan, add oil, remaining head of garlic, and remaining bouquet garni. Over low heat, warm the oil, about 10 minutes. Discard garlic and bouquet garni.
  • Put potatoes through a food mill while still warm. In the bowl of an electric mixer fitted with the paddle attachment, combine potatoes and cod on low speed until just incorporated. Slowly add the infused oil, then add 1 cup cream. Do not overmix, or potatoes will become pasty.
  • Garnish brandade with remaining 2 tablespoons warm cream and garlic confit. Serve with toasted croutons or bread.

BRANDADE DE MORUE



Brandade de Morue image

Categories     Bread     Cod     Boil

Yield makes 6 to 8 servings

Number Of Ingredients 7

1 pound boneless salt cod (bacalao), soaked overnight in several changes of cold water (page 245)
2 garlic cloves, peeled, or to taste
2/3 cup extra virgin olive oil
2/3 cup heavy cream or milk
Salt and black pepper to taste
Juice of 1 lemon, or to taste
1/8 teaspoon freshly grated nutmeg

Steps:

  • Place the salt cod in one layer in a skillet or saucepan with water to cover; bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes. Drain and pick out any stray bones or pieces of skin.
  • Place the cod in a food processor with the garlic and a couple tablespoons of the olive oil. Start processing and, through the feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until the mixture becomes smooth, creamy, and light. (You may not need all of the oil and cream.) Add pepper, some of the lemon juice, and the nutmeg. Blend and taste; the mixture may need a bit of salt and more lemon juice. (You can prepare the dish several hours or even a day ahead to this point; cover and refrigerate until you're ready to eat.)
  • Reheat the brandade if necessary, in a double boiler or in a 300°F oven, covered. Serve with bread, toast, or crackers.

BRANDADE DE MORUE CANAPES



Brandade de Morue Canapes image

Categories     Milk/Cream     Food Processor     Fish     Pepper     Potato     Poach     Roast     Cocktail Party     Bastille Day     Chill     Gourmet

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 10

For the brandade de morue
1/2 pound thick-cut skinless boneless salt cod
1/2 cup finely chopped onion
1/3 cup plus 2 tablespoons olive oil
1 garlic clove
1/2 cup heavy cream plus, if desired, 2 tablespoons for thinning the brandade
2 teaspoons fresh lemon juice, or to taste
3 russet (baking) potatoes (about 1 1/2 pounds)
1/4 cup olive oil
1 red bell pepper, roasted (procedure follows), or 1 drained bottled roasted red pepper, chopped fine and patted dry

Steps:

  • Make the brandade de morue:
  • In a ceramic or glass bowl let the salt cod soak in cold water to cover, changing the water several times, for 24 hours and drain it. In a kettle poach the cod in simmering water to cover for 25 minutes, or until it flakes easily when tested with a fork, drain it in a colander, and refresh it under cold water. Pat the cod dry and break it into pieces. In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring, until it is soft and let it cool. In a food processor puree the onion mixture, the garlic and the cod until the mixture is smooth, with the motor running add the remaining 1/3 cup oil in a stream, 1/2 cup of the cream, the lemon juice, and salt and pepper to taste, and puree the mixture until it is smooth. The brandade de morue may be made 2 days in advance and kept covered and chilled. If desired, thin the brandade with the remaining 2 tablespoons cream.
  • On oiled baking sheets arrange the potatoes, cut crosswise into 1/4-inch-thick slices, without touching, drizzle them with the oil, and roast them in a preheated 400°F. oven, turning them once, for 30 to 40 minutes, or until they are tender, slightly crisp around the edges, and pale golden. Transfer the potatoes to paper towels to drain. Arrange the potato slices on a platter, top each slice with a dollop of the brandade, and top the brandade with the roasted red pepper.
  • To roast peppers
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

BRANDADE DE MORUE



Brandade De Morue image

There are a few variations on this classic from the south of France, generally associated with the ville of Nimes. While the French will sometimes bake this as a dinner dish, I love it as a spread on bread for breakfast.

Provided by Comedie

Categories     Spreads

Time 12h30m

Yield 2 to 3 cups

Number Of Ingredients 5

1 3/4 lbs salt cod fish
1 large potato
2 garlic cloves
1 cup olive oil
black pepper (to taste)

Steps:

  • Soak salt cod 12 hours, changing water at least 3 times to remove excess salt.
  • Boil potato and remove skin.
  • Drain cod, then place in fresh water for 10 minutes.
  • Remove any skin or bones found in the cod, and flake.
  • In food processor, process cod, garlic, and potato until a smooth paste.
  • Place paste in a sauce pan over low heat. While stirring constantly, add the oil slowly.
  • Season with pepper to taste and cool.
  • Store in refrigerator up to 1 week (never lasts that long for me).

Nutrition Facts : Calories 2252.3, Fat 117.6, SaturatedFat 16.8, Cholesterol 603.3, Sodium 27903.9, Carbohydrate 33.2, Fiber 4.1, Sugar 1.5, Protein 253.2

BRANDADE DE MORUE



Brandade de Morue image

This is basically a puree or spread made of poached salt cod. Having said it that simply, let me just say that this is one of my most favourite dishes - the ingredients combine to create flavour-perfection. The salt cod has to be soaked for atleast 24 hours with many changes of water.

Provided by evelynathens

Categories     Spreads

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs salt cod fish
12 slices French bread, ½ inch thick
olive oil
2 cloves garlic, halved
2 cloves garlic, crushed
1/2 cup hot milk
1/2 cup hot cream
1 cup olive oil
fresh lemon juice
1 pinch nutmeg
olive
parsley sprig

Steps:

  • Cover cod with cold water and refrigerate 24 hours, changing water at least 8 times in that period to remove the salt from the fish.
  • For croutons: Position rack in center of oven and preheat to 400F.
  • Arrange bread slices in singled layer on baking sheet.
  • Brush tops with oil and bake until just beginning to colour, about 5 minutes.
  • Rub tops of bread with halved garlic.
  • Drain cod; cover with cold water in a large saucepan and bring just to simmer.
  • Let simmer until cod is tender and just begins to flake, 8-10 minutes.
  • Drain cod; break into small pieces.
  • Transfer to processor.
  • Add crushed garlic cloves.
  • Combine hot milk and cream.
  • With machine running, pour olive oil and milk alternately through feed tube, several tablespoonfuls at a time, and blend until smooth.
  • Season with lemon juice, nutmeg, salt and pepper.
  • Mound brandade in center of platter.
  • Surround with croutons, olives and parsley.
  • Serve at room temperature.
  • (can be prepared up to 3 days ahead).

BRANDADE DE MORUE (SALT COD AND POTATO PUREE)



Brandade de Morue (Salt Cod and Potato Puree) image

Provided by Moira Hodgson

Categories     dinner, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound salt cod, cut into pieces
1 pound potatoes, peeled
2 cloves garlic, minced (green part removed)
1/2 cup extra-virgin olive oil
1 cup hot milk
Freshly ground white pepper to taste
Triangles of bread fried in olive oil

Steps:

  • One day ahead, soak the salt cod overnight in cold water to cover, changing the water several times. Drain and rinse thoroughly.
  • On the day of serving, boil the potatoes until they are tender. Poach the salt cod in fresh cold water to cover for 15 minutes. Drain, rinse and remove any pieces of skin or bone.
  • Combine the potatoes, salt cod and garlic in a food processor. Puree until smooth. Gently heat the olive oil in a small pan. With the machine running, slowly add the hot oil through the funnel, then the hot milk. Season to taste with white pepper. Place the puree in a gratin dish.
  • Just before serving, put the puree under a preheated broiler and brown lightly. Serve with fried bread triangles.

Tips:

  • Use fresh codfish. Fresh codfish has a milder flavor and a more delicate texture than salt codfish.
  • Soak the codfish overnight. This will help to remove some of the saltiness and make the fish easier to flake.
  • Use a good quality olive oil. Olive oil will add a rich flavor to the brandade.
  • Cook the codfish slowly. Overcooking will make the fish tough.
  • Serve the brandade with a variety of accompaniments. Some popular accompaniments include boiled potatoes, crusty bread, and a green salad.

Conclusion:

Brandade de morue is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover codfish, and it is also a popular dish to serve at parties and gatherings. Whether you are making it for a special occasion or a weeknight meal, brandade de morue is sure to be a hit.

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