Learn how to make a Brandade recipe! Go to foodwishes.blogspot.com/2015/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Brandade!
Here in Brazil we use almost the same technique to make fried cod balls. But instead of adding the whole cooking milk we just add a little, then goes in the mashed potatoes and then we make balls and deep fry it. You can also bread them and they'll be extra nice.
We do it too in France, we call it " accra de morue ", in general accra de morue are spicy. ( morue= French for salt-cod) www.google.fr/search?q=accra+de+moru&newwindow=1&client=seamonkey-a&rls=org.mozilla:fr:unofficial&source=lnms&tbm=isch&sa=X&ei=h-fvVNCZKcXcao6dgdAN&ved=0CAgQ_AUoAg&biw=1920&bih=858
Great recipe! I've made this 5 times now and tweaked my own preferences. I add 6 halved garlic cloves to the milk for poaching the cod (but not the water for boiling the spuds). Later, those garlic cloves are chopped fine and added to the cod/spud combo. I don't incorporate all the poaching milk liquid--some of it yes, but definitely not all. I do add creme fraiche to the spuds and then again to the spud/cod mixture, as well as some drizzles of EVOO, also lemon zest but not the juice. I end up with a mixture that is very thick/smooth, like mashed potatoes, but not so soft that it won't hold those neat little peaks & valleys on the top. I grate Parm-Regg. over the top before baking it. I do all of this because I am, indeed, the Mod Squad of my Brandade. Merci Chef John.
For those who ask "why the salted Cod?": in my country (which is Portugal) we only eat Salted Cod which was a very traditional and effective way to preserve the Fish. Even nowadays we have modern ways to preserve the fish but we still use the Salted Cod. Why? Because it's very different from the fresh fish in terms of flavour and texture. Also the recipe shown is not very different from a traditional main dish around here so those of you who want u can perfectly transform this in a very confort meal if you pair this with a salad and some olives. ;)
How long can you keep the salted cod in that wood box, if it was shrink wrapped? I have had a box for a couple of months that I never opened and now I'm afraid.
In Norway we still eat a ton of salted cod. In my county we have a factory which sells it at 4 dollars/pound. I think there are more Italian, Portuguese and Spanish recipes than Norwegian ones.
@@knrst9061 yeah mainly in Portugal because we love it. People talk about the best restaurants to eat it at. They say there are over 1000 ways to eat salted cod.
As a southern french eating lots of brandade, this is the most appetizing brandade I have ever seen. Hats off. I personnaly put cheese (like emmental rapé) in mine though.
Salted cod isn't really rare if you live in an area of the united States with a lot of latins. I live in fl and we can find it in walmart in a normal plastic bag. We use this in a lot of our cooking. Try a spanish supermarket.
This looks SO good, I love salted cod but have never put it in anything other than soup. Can't wait to try this recipe, it looks so simple yet delicious.
My parents are both from the east cost of Canada. We do cod cakes with the potato and onion(no oil), rolled in flour and fried. Mmmm I must make those soon. Mustard is the condiment of choice in the house here. My husband is French, he'd like this on home made bread. Thank you!
I watch a lot of youtube but you are pretty much the only youtuber that I found that make traditional recipes from where I'm from I miss home so I love it! Thank you! (I actually got some brandade send to australia by my mother but it was a tin, a good quality tinned one)
I have read some comments. Salted cod is very different to fresh cod to which you have added salt. Simple. I have only had it once at my folks place (I was the only one in the family who loved it) and only had it once since. The thing about cooking is that there are some things you love that you cannot buy in a pub/café/restaurant - cook them yourself or go without.
To quote an author who I can't remember his name, "salt cod is the easiest thing in the world to do without". You made me want to get some and make this. And yes, we do love our wood.
I made this dish this weekend. I'll post a couple of comments for posterity. First, my cod wasn't nearly as nice as yours. Once I washed it, it appeared to me to be not very white and not very appetizing. But since it would be shredded up anyway, I continued. I soaked it over night changing the water. I did it so much that at the end I needed to add salt to the final dish. The cod never got truly flaky no matter how long I cooked it in milk. But I used the food processor to chop it up well and it worked fine. I didn't have the measurement of the potatoes (my bad) and I made too many potatoes. I added the hint of Cayenne because, why not! The end product was tasty and the family enjoyed it, but I couldn't help thinking that it needed something (even after I added the salt). It might be because I had too many potatoes... All in all, a dish worth trying! If you like the cod, check out the Puerto Rican and Cuban recipes for Bacaladitos fritos! They are also excellent (specially with a cold beer).
HI again chef John, I love brandade (de morue). I have only ever bought it here in France, fresh ,at one of the supermarkets and it is delicious. You can also buy it in small tins, I always have a couple in my pantry. In the summer I grow squash and pumkins, I sometimes stuff the flowers with the brandade and then roast the flowers in the oven with drizzled olive oïl and bread crumbs, so delicious! I love the salt fish dish Aïoli, it is often served hère on Fridays as the dish of the day, a lot of the time it is just unsalted cod and not the traditional salt fish Morue. Your recipie has inspired me to make it myself, probably without the cayenne hahahah. Thanks again Mxx!
I haven’t had this since the mid seventies. I can still remember the taste, it was delightfully fragrant and the cod was the real star, thanks for reminding me. I’ll make it soon, :)
Hi Chef, Just made this for the first time, in fact my first "salt fish" recipe and it needed salt! it was great and thanks for being there. Keep up the great work.
I'm going to try this. I'm from Newfoundland in Canada and we do sure love our salt cod. Usually I make something called Fish and Brewis. Which is salt cod and hard tack served with scrunchions.
I grew up eating cod fish cakes that are very similar to this (which looks super awesome by the way). We are of Norwegian descent and our salt cod came in wooden boxes too. I think that is the traditional way for long term storage. I dislike most fish, but done like this, the fishy taste really is good! :-)
Yum that looked tasty. We have a version on the East coast of Scotland, but instead of salt cod we use smoked fish like the traditional "Smokies" (a type of smoked haddock), though kippers (smoked herring) are sometimes used. Makes a brilliant comforting supper.
In the C'bean we simmer the cod and change the water twice until most of the salt is out. It saves a lot of time. Great dish, i'll have to try this some time this week.
Had to share this with my friend in Florida 🇺🇲, we always spent Christmas eve with their family and bacalhau was always the center of attraction for the main meal....... Sadly we still hostages of South Africa 🇿🇦
...my Grandma Mahoney's Creamed Cod on Mashed Potatoes , medium white sauce and black pepper, plus fresh caught cod, poached in water and a splash of vinegar , my Dad and I would go to Quincy Bay Massachusetts every Mother's Day from New Jersey, was heaven on a plate...MMMMMMMMMMMMMMMMMMM...
Watching you soak that fish reminds me of a Tongan dish. I'm Tongan and my mum makes a dish which has fried, boneless fish that is coated in a flour and egg mixture and is then cooked in coconut cream. It's soooo good :)
Quick tip: you can boil the salted cod to expedite the salt extraction. checking the saltiness every 2min after the water comes to a boil. We use salted cod a lot in Trinidad & Tobago and that's what we do. no need to soak overnight
Finally a recipe using bacalhau (salted cod)... you should try some Portuguese recipes. Any store that considers itself Portuguese will have bacalhau and you can also probably find it already unsalted, boneless and shredded because we use it in a lot of dishes, We have a stupid amount of recipes that use bacalhau. For a moment it looked like "Bacalhau com natas" (Salted cod & cream).
Incroyable! This could easily pass as an Acadian dish. They were the French who returned to Eastern Canada from Louisiana a few years after the Expulsion of the Acadians. Their typical fare was potato, though usually grated, and salt cured fish.
Carol A. Marshall Would you be adventurous enough to try the Acadian dish, poutine a la rapure, not to be confused with poutine, it's construction is like the scotch egg. There are vids about it on the net. I've not had the time myself to experiment!
My gawd Chef I found someone that knows how to prepare and cook salt fish. When I hear someone say you boil the fish for a half hour that really puts me off because you are taking all the goodness and flavour out of the fish and you have nothing left but yuck. You bring it to a boil and then take it out when it starts to break apart. Thanks for the great way to make your recipe of the day.
@Nicole Ryan Salt cod is some of the flakiest fish there is. Best served boiled with grated carrots and bacon. Drenched in bacon-fat and potatoes. Every week my dad used to make it.
Well you did it again !! your recipe was easy enough to follow and it looked delicious and I bet it tasted very delicious. I enjoy your humor and your just right verbiage. How tasteful . Tom in Minneapolis.
I wonder if anyone here that is saying just use fresh cod and add salt have ever in their live tasted real salted cod? I don´t mean fresh cod with added salt, but this kind that has to be soaked. It is just like saying why eat gravlax, just use fresh salmon and add salt and dill just before serving.
We serve this at our restaurant seasonally, calling it Salt Cod Brandade so people who might not be familiar with the dish get an idea of what it is. We once got a really negative yelp review because “I ordered it thinking I was getting a piece of cod but it was just mashed potatoes and bread”
Love this idea in Dominican culture we usually eat it stewed in tomato sauce over rice or for breakfast over mangu or or yuca and in Bacalaito which is like a Spanish hush puppy this is different it's creamy I think breadcrumbs for a crispy topping sounds awesome
You should really try "truffade" next time you go in France. It's potatoes mashed with garlic and Auvergne tomme cheese (it pretty much sums it up). Try to hit Le Plomb du Cantal, a restaurant near the Montparnasse tower in Paris next time you visit, it's to die for. "Aligot" is a mashed version of it (but I prefer the first one because of the chunks and the large tastes that it presents). Bon appétit!
This is a fancy version of a cod cake that are popular in Newfoundland. Same ingredients....well minus the creme fresh ....but instead of baking them in a dish you form them into a cake and fry it in a pan like you would a crab cake. Newfoundland has the best salted cod. Yowzer boy.
Where I come from it is called Bacalao and the one we get is from Alaska... We boil it two times in water until the excess salt is removed and then we cook it... with tomato sauce peppers and potatoes and is delicious... but I think I will be trying to cook it this way because it look good also...
Wow talk about timing. I just bought some salt cod and was wondering what to do with it. Saw your Sopa de Ajo recipe and subbed cus of it. Then what pops up but a video for salt cod! Nice!
