Brandade du Moreau

Updated: Oct 5

Salted Cod Dip

This famous local recipe was developed in Nimes, a land locked former Roman colony, probably sometime in the 16th century.

Around that time sailors were traveling back and forth around the coastal waters and they discovered a beautiful firm white fish from the Atlantic coast - Cod. They were able to preserve it for weeks at a time and bring it back to Nimes with them by smothering it in a thick layer of salt - which essentially preserves the fish and allows it to last up to 3 weeks without refrigeration.

Once ready to use, one must soak the salty fish in a cold water bath for several hours, changing the water out 3 times. This allows the fish to be desalinized. After that the texture of the fish is less light and flacky than if it were fresh and screams for butter and cream - which is a great accompaniment to the salty flavor.

This recipe is for 4-6 persons

Here is what you will need:

1 small to medium salted cod filet - if you can’t find this then you could always buy fresh cod and coat it generously with salt. Leave in the fridge for 3-4 days.

To desalinize you place it in water, just covering by a few inches and soak for 6 hours, change out the water every 2 hours or 3 times.

Finally when you’ve got the cod desalinized, pat it dry well.  Bake it in the oven with a couple of teaspoons of butter on top at 375 for 10 minutes.

Meanwhile also roast some garlic - cut whole garlic cloves in half and roast in the oven on 375 degrees for 30 min with a light drizzle of olive oil, leaving skin on.

Once the garlic is soft add several

Cloves to the cod, along with 3 tablespoons of cream fresh, 2 tablespoons of olive oil and lots of cracked black pepper.  This all should be mashed together well with the fish into a paste.  Pop it into a baking dish again for 10 minutes in the oven until golden brown on top. Finish snd serve with a squeeze of fresh lemon and some chopped fresh parsley if you like.

Serve on top of crusty French bread or nice crackers.

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