Photograph of the finished Brandade de Nîmes

France · Cá tuyết muối nghiền dầu ô liu Brandade de Nîmes

Brandade de Nîmes

50 min Hands-on time + 24 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salted cod Salted cod 1.6 lb
  • Photograph of Olive oil Olive oil 1 ⅓ cups
  • Photograph of Fresh milk Fresh milk 1 ⅔ cups
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Lime Lime 2
  • Photograph of Bread Bread 9.9 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Nutmeg Nutmeg 1.2 g

Method

  1. 1 Soak the salted cod in cold water for 24 hours, changing the water four times to reduce the saltiness.
  2. 2 Blanch the fish at 80 degrees for 10 minutes, then remove all the skin and bones, and shred the fish meat.
  3. 3 Heat the olive oil and milk separately in two pots until they are warm, around 50 degrees Celsius.
  4. 4 Grind the fish in a mortar with garlic, then gradually add oil and milk, stirring continuously for 12 minutes until a creamy consistency is formed — the original Nîmes brandade contains no potatoes; the creamy consistency is entirely from the fish and oil.
  5. 5 Season with pepper, nutmeg, and lemon juice, then spread on toasted bread.

With an appliance

  • Air fryer 48 min

    Replace the bread in step 5: lightly brush olive oil onto the bread slice and air fry at 190 degrees for 5 minutes, flipping at the 3rd minute; keep steps 2 to 4 as the fish needs to be blanched and then pounded while still warm.

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