Cod Recipes: Brandade with Aioli

At first, this cod recipe may seem tricky to handle, but it’s actually no more difficult to make than mashed potatoes. The important thing is to plan ahead, so you have enough time to allow the cod to soak and release its salt.  This cod recipe is one of the quintessential dishes of the region of France. Beyond that though, this cod recipe is addictive once you try it, especially when served with aioli. It’s well worth the effort.

Yield: 4 servings

Ingredients

½ lb. skinless boneless salt cod
2 russet potatoes, peeled and cut into 1-thick cubes
2 egg yolks
4 cloves garlic, minced and mashed into a paste2 teaspoons Dijon mustard
3 teaspoon lemon juice
1 ¼ cups extra virgin olive oil
1 ¼ cups heavy cream
4 cloves garlic, sliced
2 teaspoons thyme
3 tablespoons parsley, minced
1 tablespoon lemon juice
Kosher salt and black pepper, to taste

Directions

The traditional cod recipe for brandade involves dried salt cod. The first thing you need to do therefore, is re-hydrate the cod. We have a more modern version of this cod recipe that uses fresh cod. However, this is the classic version. So, begin by taking your cod and placing it in a large bowl. Cover the cod with cold water, wrap with saran, and refrigerate for 24 hours. Over the course of 24 hours, change the water 4 to 5 times.

After you’re gone through the rigor moral of soaking your cod, drain the cod and place in a saucepan. Cover the fish with cold water by at least 2 inches. Bring to a simmer and remove from heat. Drain cod, flake it, and place it into a large bowl.

Prep the Aioli

Now it’s time to add the richness to the cod recipe, which is the aioli.  In a medium bowl, add yolks, mustard, lemon juice, and a healthy pinch of salt. Slowly drizzle in 1 cup oil, whisking constantly, until mixture has emulsified. When all oil has been added, whisk an additional 15 seconds. Add garlic and mix well. Cover and set aside.

In a medium saucepan, cover potatoes with cold water and bring to a boil. Cook until potatoes are tender, about 20 minutes, and drain. Pass potatoes through a ricer and add to cod.

Make the Potato Mixture

In a separate medium saucepan, bring cream, garlic and thyme to a simmer and cook for 5 minutes. Allow mixture to cool slightly and pour into food processor or blender. Puree for 1 minute. Add cream and parsley to cod mixture.  Using an electric mixture, whip cod, cream, and potato until combined. Gradually add oil and whip until just incorporated. Add lemon juice and season with salt and pepper.

Serve brandade with aioli and toasted brioche, baguette, or crackers.

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