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Flavored to perfection, this cod brandade recipe au gratin with breadcrumbs, garlic and parsley is a delight.
Ingredients for 4 persons :
- 600 g of cod
- 1 clove of garlic
- 300 g of potatoes
- 1 liter of milk
- 60 g olive oil
- 1 branch of thyme
- 1 sheet of laurel
- 30 g of parsley chopped
Cod brandade au gratin
A traditional recipe, with butter, recalling the Breton origin of brandade!
The day before:
- Place the cod in a container filled with water (to desalt it).
Renew the water several times.
The same day :
- Peel and chop the garlic.
- Wash and brush the skin of the potatoes (do not peel them). Place them in a pot of cold water. Cover and cook until the blade of a knife easily penetrates the flesh. Drain them. Let cool and peel.
- Rinse the cod thoroughly. Cut it into pieces.
- Pour the milk into a saucepan, add the thyme and bay leaf. Bring to a boil, immerse the pieces of cod in it. Reduce the heat and cook for 8 minutes. Drain, let cool. Remove the skin. Remove the leaves from the flesh and extract any bones.
Preheat the oven to 250 ° C (th.8).
- In a salad bowl, mash the potatoes with a fork, add the cod, chopped, parsley, olive oil. Add pepper and mix vigorously.
The paste obtained should be homogeneous and almost white.
- Place the brandade in a gratin dish, sprinkle with breadcrumbs, sprinkle with a few pieces of butter. Bake until the surface is golden.
- If the brandade seems too dry to you, you can rehydrate it with a little cod cooking milk.
- Butter can be replaced by 40 cl of olive oil.
On the cellar side, wine to accompany the cod brandade
A simple and rustic dish, cod was for a long time one of the only seafood consumed in the land and as such often eaten on lean days in popular circles.
Today, the scarcity of cod and the resulting rise in prices have made cod a luxury product. While there are so many ways to prepare it, brandade, which combines the sweetness and smoothness of mashed potatoes with the powerful aromas of dried fish and garlic, remains one of the most famous.
This dish, rich in expression, calls for wines with a strong character and sustained acidity to compensate for the pasty of the mash. A Côte de Gascogne will highlight the alliaceous notes of the preparation, while the slightly oxidative character of an Arbois white will enhance the maritime notes of the dish. In the same style but less lively, you can also choose a jérez fino with delicate iodized notes.
Finally, for those who favor red wine, try a pairing that contrasts with the fruitiness of a Marcillac.
Recipe: T. Debéthune, Photo: C. Herlédan