Appetizer
Cod, Garlic and Potato Brandade
Cook the potatoes and cod separately, then combine them while warm. Add the reserved potato cream only as needed so the brandade stays thick.
- Yield
- 4 starter servings
- Cuisine
- French-inspired
Bring it to the table
Start with properly desalted cod
Use salt cod that has already been fully desalted according to its packaging instructions. Keep any soaking fish refrigerated and weigh it after desalting and draining.
At the table
Serve warm as a spread, with toast or another accompaniment prepared separately.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 163 g potatoes — peeled and thinly sliced
- 12.5 g garlic — peeled
- 1/2 cup heavy cream
- 425 g desalted cod — drained weight; skin and bones removed
- 3/4 cup whole milk — plus a little more only if needed to cover in a snug pan
- 1 clove garlic — peeled
- 1/4 thyme sprig
- 1/4 bay leaf
- 2 tbsp extra-virgin olive oil
- 1 tsp parsley — chopped
- 1 pinch Espelette pepper
- salt — only if needed after tasting
- ground black pepper — to taste
A few useful notes.
The cod must be desalted before weighing and cooking; dry salted fish is not ready to use directly.
This is the brandade spread component, not a fried fritter batter.
Four starter portions are a home serving suggestion.
The cooking plan
How to make Cod, Garlic and Potato Brandade.
-
Put the sliced potatoes, 12.5 g garlic and cream in a small heavy saucepan. Cook gently, stirring often, until the potatoes and garlic are completely tender. Strain, reserving the cream separately.
-
Put the prepared desalted cod, milk, whole garlic clove, thyme and bay in a snug saucepan. Add a little extra milk only if needed to cover the fish. Poach gently until the fish flakes and its center reaches 145°F.
-
Drain the cod. Discard the milk, thyme and bay, and check again for bones. Keep the fish and cooked garlic warm.
-
Mash the warm potatoes and their garlic. Work in the cod and poaching garlic, then add the olive oil gradually while mixing. Add only enough reserved cream to bring the mixture together as a thick spread; do not automatically use all of it.
-
Fold in the parsley and season with Espelette and black pepper. Taste before adding salt. Serve promptly, or cool in a shallow container and refrigerate within 2 hours. Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Cod, Garlic and Potato Brandade
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 163 g potatoes peeled and thinly sliced
12.5 g garlic peeled- ½ cup heavy cream
- 425 g desalted cod drained weight; skin and bones removed
- ¾ cup whole milk plus a little more only if needed to cover in a snug pan
- 1 clove garlic peeled
- ¼ thyme sprig
- ¼ bay leaf
- 2 tbsp extra-virgin olive oil
- 1 tsp parsley chopped
- 1 pinch Espelette pepper
- salt only if needed after tasting
- ground black pepper to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Put the sliced potatoes, 12.5 g garlic and cream in a small heavy saucepan. Cook gently, stirring often, until the potatoes and garlic are completely tender. Strain, reserving the cream separately.
- Put the prepared desalted cod, milk, whole garlic clove, thyme and bay in a snug saucepan. Add a little extra milk only if needed to cover the fish. Poach gently until the fish flakes and its center reaches 145°F.
- Drain the cod. Discard the milk, thyme and bay, and check again for bones. Keep the fish and cooked garlic warm.
- Mash the warm potatoes and their garlic. Work in the cod and poaching garlic, then add the olive oil gradually while mixing. Add only enough reserved cream to bring the mixture together as a thick spread; do not automatically use all of it.
- Fold in the parsley and season with Espelette and black pepper. Taste before adding salt. Serve promptly, or cool in a shallow container and refrigerate within 2 hours. Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Do I add all the reserved cream?
No. Add only enough for a thick spread; the amount depends on the potatoes and fish.
Can I use the mixture as a finished fritter recipe?
This page covers the spread only, with no additional fritter batter or frying method.
Keep the good food going
Similar Recipes
Find another recipe to bring to the table.