RIAD'S BRANDADE DE MORUE
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ganesh Budha
[email protected]I followed the recipe exactly but my brandade de morue turned out too dry.
Sayed Gamer
[email protected]This was a bit too bland for my taste.
Rijan Khadka
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The brandade de morue was delicious and the presentation was beautiful.
Fenan Getachew
[email protected]This was a great recipe. The brandade de morue was creamy and flavorful, and the presentation was beautiful.
Ashlee Wilkes
[email protected]This dish was amazing! I loved the creamy texture and the delicate flavor of the cod. I will definitely be making this again.
Rehan Shahzad
[email protected]This was a delicious and easy-to-make dish. I used fresh cod and it turned out perfectly. I served it with a simple green salad and it was a perfect meal.
Katherine Stidham
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it! The brandade de morue was creamy and flavorful, and the presentation was beautiful. I will definitely be making this again.
Ghimire Madhav
[email protected]This dish was a bit more work than I expected, but it was worth it. The brandade de morue was so flavorful and delicious. I served it with some roasted vegetables and a glass of Sauvignon Blanc, and it was the perfect meal.
Jahed Kh
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The brandade de morue was absolutely delicious. The cod was flaky and tender, and the potatoes were creamy and smooth. I will definitely be making this again.
NICE
[email protected]This dish was a hit with my family! The kids loved the creamy texture, and the adults appreciated the complex flavors. I will definitely be making this again for special occasions.
Sabrina
[email protected]I've made brandade de morue many times before, but this recipe is by far the best. The addition of cream and butter makes it so rich and decadent, and the fish is cooked to perfection. I will definitely be making this again!
Kelsey Aline
[email protected]This brandade de morue was an absolute delight! The combination of cod, potatoes, and garlic was perfect, and the creamy texture was just divine. I served it with some crusty bread and a glass of white wine, and it was the perfect meal.