Brandade de Morue

salted cod dip – a perfect snacks for any gathering

Tips

Start ahead! Make ahead!

Salted cod requires soaking to remove excess salt before it can be cooked. Since the saltiness can vary depending on the brand and cure, it’s best to follow the soaking instructions on the package. Alternatively, you can rinse the cod thoroughly the day before cooking per my instructions. Always check the saltiness by tasting a small piece after soaking. If it’s still too salty, continue soaking and changing the water periodically until it reaches your desired level.

This dish is also perfect for preparing in advance. Simply prepare all the ingredients and complete all steps up to, but not including, baking. Wrap the dish tightly in plastic wrap and refrigerate it until ready to use. When baking, take the chilled mixture out of the refrigerator and let it sit at room temperature for 30 minutes before placing it in the oven. This allows the ingredients to come to a more even temperature and ensures even cooking.

Its fish dip!? Yes and its delicious!

Imagine a creamy, luxurious spread that melts in your mouth. That’s Brandade de Morue, a French dish made with the unlikely combination of salt cod and potatoes. But don’t be fooled by the simple ingredients! The slow mixing process creates a velvety texture unlike anything you’ve ever experienced. Think of the richest mashed potatoes you’ve ever had, infused with the subtle smokiness of salt cod and the richness of olive oil. It’s a symphony of textures and flavors that will leave you wanting more.

Brandade de Morue

Preparation Time: 1 day (for desalting) | Cook Time: 1 hour | Serving size: 8 -10

Gather

• 1 pound skinless salt cod filet
• 1 pound large red-skinned potatoes
• 1½ cups whole milk
• 8 large garlic cloves, peeled
• Zest from 1 lemon 
• 3 tablespoons fresh lemon juice
• 2 tablespoon Dijon mustard
• ½ teaspoon cayenne pepper
• ¾ cup extra-virgin olive oil, plus more for the baking dish
• Freshly ground black pepper
• 4 tablespoons freshly grated Parmesan cheese
• Toasted bread of your choice (Baguettes are what I used; if you use a larger bread, I recommend cutting it up into dip-size pieces or sticks.)

Follow

1. Note: Start this step 24 hours before you want to make the dish. Put the salted cod in a bowl and cover with 1 inch of cold water. Refrigerate for 24 hours, changing the water 4 times. This removes excess salt, which wouldn’t otherwise break down in the cooking process and will leave your dish extremely salty.
2. Preheat the oven to 400 degrees. Put the rack on the top notch. (If this is too close to fit a casserole dish, go to the second notch.) Put the potatoes (skin on) in a large saucepan, cover with water and boil over moderately high heat until tender, about 20 to 30 minutes. Drain and let the potatoes cool to warm.
3. In the meantime, drain the cod and place it in another saucepan. Add enough water to cover the fish; bring to a boil, then immediately drain and rinse out the pan (this is important because we are trying to remove salt). Return cod to the pan, add enough water to cover the fish and simmer over low heat for 5 minutes. Drain the cod and return it to the pan; add milk and garlic and bring to a boil. Cover and simmer for 10 minutes.
4. Peel the potatoes and break into chunks. Transfer to a food processor (or add to your cod pot if using an immersion blender). Process cod mixture, lemon zest, lemon juice, Dijon mustard and cayenne. With the blades running, slowly pour in olive oil until incorporated. 
5. If you do not have an immersion blender or food processor: Use a potato ricer/masher to break down potatoes into the cod pot (with garlic). Add lemon zest, lemon juice, Dijon mustard and cayenne. With a large whisk, mix items until combined. Slowly stream in olive oil while continuing to vigorously whisk the mixture. (You will not get a smooth emulsion, but the flavor will still be there.) 
6. Season with black pepper. Feel free to add some salt if you need it.
7. Lightly oil a 9-inch-by-13-inch baking dish and spread the mixture in the dish. (If making ahead of time, stop here. Wrap the dish in plastic wrap and store in the fridge for up to 3 days. Bring to room temp before baking.) 
8. Sprinkle Parmesan cheese on top. Bake for 20 minutes, until golden brown. Serve with toast, vegetables or crackers for dipping!