Fish French

Brandade de morue

Name: Brandade de morue
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: /french
Ingredients: Coarse sea salt, to salt the fish; 700g blue-eye or cod fillet (with skin); 3 garlic cloves, crushed; 1/2 cup (125ml) olive oil; 300ml thickened cream; Lemon juice to taste, plus extra wedges to serve; Crispbread and black olives, to serve; Chopped flat-leaf parsley, to garnish

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25m

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by Rick Stein

Chef, author, TV presenter

Oct 03, 2015

Rick Stein's brandade du morue looks so chic on the plate, but is actually super-easy to make.

Coarse sea salt, to salt the fish
700g blue-eye or cod fillet (with skin)
3 garlic cloves, crushed
1/2 cup (125ml) olive oil
300ml thickened cream
Lemon juice to taste, plus extra wedges to serve
Crispbread and black olives, to serve
Chopped flat-leaf parsley, to garnish

Method

1.

Sprinkle a 1cm layer of sea salt over the base of a plastic container. Place fish on top, then completely cover with another thick layer of salt. Cover and refrigerate overnight. By the next day, the salt will have turned to brine. Remove the fish from the brine and rinse thoroughly under cold water. Cover with fresh water and leave to soak for 4 hours.
2.

Drain the fish and remove skin and any bones. Place in a pan with enough fresh water to cover, bring to the boil, then reduce heat and simmer for 5 minutes. Lift out with a slotted spoon, drain away excess water on absorbent paper, then place fish in a food processor. Put garlic, oil and cream into a small pan over medium heat and bring to a simmer. Add to fish and blend until just smooth. Season with lemon juice and plenty of freshly ground black pepper, but only add salt if necessary. Spoon brandade onto crispbread, garnish with parsley and serve with olives and lemon wedges.

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