Brandade is a mixture of Mashed Potatoes, Salt Cod (Morue), Garlic, and Olive Oil, with a few other bits and pieces thrown in as desired.
It's always been on the menu at one of my favourite nearby restaurants, and I've been wanting to make my own version for as long as I've been a client; i.e. for decades.
I recently discovered this ready-made variety (above), so as I had a burning desire for stuffed Peppers (Haddock's is overflowing), I decided to see if it compared favourably to that of the restaurant. It did; and in fact it was fantastic.
I didn't think of taking a snap of my own cooked Peppers, so I've had to borrow one from Mr Google. Mine looked much the same, and was delicious.
There was a decent amount of brandade left over for lunch the following day (now, yesterday), so I made some simple fried fishcakes; also bloody delicious.
Any hollowed vegs can be stuffed with brandade, and all are superb.
You may not be able to buy the ready-made version above, but it's very simple to make.
23 comments:
Looks delicious! I'm just contemplating what to do for dinner tonight so this is giving me Ideas. Pity I won't be able to find this at my local shops.
It's very easy to make; as long as you have a supplier of Salt Cod.
Brandade is very simple to make.... and is available in very different qualities all over up here.
From an “artisinal” one like yours..... to a Watneys version that I think saw some salt cod as the potatoes were driven past.... horrible. Fortunately, on that occasion, I had some homemade salt cod rich kedgeree in the freezer. It made wonderful fishcakes....
There’s almost as much salt cod in Italy as tomatoes, I might try something like that, maybe a fish pie now it’s autumn.
Never thought about stuffing peppers with brandade. Looks good.
I was surprised how good this one was; it actually tasted 'home-made'. The fish cakes I made with it were far superior to anything I'd ever previously tasted.
I think S America is also a big consumer. The UK has never been a Salt Cod fan; I wonder why?
I think it's a classic use for Brandade. Down South they stuff almost anything with it.
That sounds amazing. We eat salt cod with a garlic sauce made either from stale bread or potato. Similar but yours is combined and can be used to stuff things. Delicious.
You've made me hungry for salt cod
Over here, Brandade is a speciality of the South; the town of Nimes claims to be the origin. However, I think you'd find it in all countries where they salt Cod to preserve it.
Haven't seen salt cod here although I just googled it and it is available in Auckland. Won't be going out of my way to try it though.
It's nice, but not that nice!
I read it as band aid and that is now all I can think of.
Musical elastoplast? It could work!
Because we always used to get nice fresh cod!
Salt Cod and Chips?
I was hoping for the recipe.
I haven't had cod for years but that certainly looks like a delicious meal.
I have never heard of brandade, but do love stuffed peppers. DH makes them quite differently here in Texas... with ground beef, rice, tons of seasoning (garlic, onion, bay leaf, etc.) and pecans. And he usually stuffs the 'green' bell peppers. But yours do look wonderful... and we do like Cod.
There really isn't a recipe. You need softened peppers, plenty of Brandade, and a method of re-heating. Other than that... plenty of red wine helps!
It really was good; accompanied by a simple salad.
I've had similarly stuffed peppers, but this is so simple (especially if you can buy the brandade ready made).
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