Just three ingredients form the basis for a creamy and delicious brandade.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Wishes | 2015-02-27 01:36:37 |  769,753 Views |
Brandade – Hot potato garlic and salted cod as a starter
Sara Tane is a classically trained chef who has worked in restaurant kitchens test kitchens and home kitchens. Bridging the gap between the professional chef and the home cook she uses her 6 years of experience in food media to share her knowledge on specific ingredient techniques and everything you need to know to become a more confident cook.
You might not think of combining salted cod and cream but these three humble ingredients form the backbone of a classic Provençal dish called brandade. Italians call this dish baccalà mantecato and Spaniards recognize it as brandada de bacalao. Whatever you want to call it this dish is essentially an emulsion of salted cod olive oil and cream. It’s often flavored with garlic and fresh herbs and is usually (but not always) made with fluffy mashed potatoes mixed in.
A salt cod emulsion may not sound like the most appetizing creation but you’ll just have to take my word for it that this creamy dish is truly something special. Serve this at your next party and your guests will be as impressed as they are pleased. It’s a great party snack or finger food that everyone can enjoy.
