Salt cod brandade
Method
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Put the milk, lemon zest and garlic into a saucepan. Bring to the boil over a medium heat. Remove from the heat, add the fish and set aside for 15 minutes, or until the fish is cooked.
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Meanwhile, cook the potatoes and celeriac in a pan of salted boiling water, for 5-10 minutes, or until tender. Drain.
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Mash the potato and celeriac, then beat in the butter, olive oil and enough of the poaching liquor to make a smooth mash.
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Remove the fish from the pan. Chop half of the fish and beat it into the potato mixture; flake the remaining fish.
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Spoon the brandade into a bowl, top with the flakes of cod and sprinkle over the parsley.
Ingredients
- 300ml/½ pint full-fat milk
- 1 lemon, zest only
- 1 garlic clove, chopped
- 450g/1lb salt cod, soaked overnight and rinsed thoroughly several times
- 225g/8oz celeriac, peeled, cubed
- 225g/8oz potatoes, peeled, cubed
- 100g/3½oz unsalted butter
- 75ml/3fl oz extra virgin olive oil
- 1 tbsp chopped fresh parsley, to garnish
Shopping List
Salt cod brandade
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry