Salt cod Brandade


Salt cod is a real Spanish staple. There are thousands of recipes using this preserved fish and here’s a popular one commonly found in both France and Spain. Brandade is blended salt cod with cream and milk to form a paste which can be eaten on slices of toasted bread. Here I’ve added a touch of honey and chives to create that sweet and salty taste.

Salt cod Brandade
Serves 4
  1. 200g Salt cod, soaked in water for 24 hours, refrigerated
  2. 500ml Whole milk
  3. 100ml Double milk
  4. 2 Garlic cloves, peeled and lightly crushed
  5. 500g Maris Piper potatoes, peeled and diced
  6. Small bunch of fresh chives, finely chopped
  7. Honey, for drizzling
  8. Baguette slices, for serving
  1. Combine the milk, cream and garlic in a saucepan set over a low heat. Add the cod and poach for 2 minutes.
  2. Remove the cod onto a plate and add the potatoes. Increase the heat to high and cook for 12-15mins or until the potatoes are soft.
  3. Remove the potatoes with a slotted spoon and add to the cod. Continue to cook the milk and cream mixture until reduced to a third of the original volume. Discard the garlic.
  4. Place the potatoes and cod into a food processor. Blend to a rough paste and slowly add the milk mixture until smooth and emulsified.
  5. Toast the baguette slices under a hot grill until golden, top with some of the brandade and drizzle over a little honey. Garnish with the chives and serve.
Artisan Traveller


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