🐟 Baked brandade

Name: Baked brandade
Total time: 60 min
Yield: 4
Cuisine: France · Nîmes, Languedoc
Ingredients: 400 g salt cod, soaked in cold water for 24–36 hours (change the water 3–4 times); 400 g floury potatoes, peeled; 3 garlic cloves; 100 ml olive oil; 100 ml cream; Black pepper, a little nutmeg, chopped parsley

Origin: France · Nîmes, Languedoc

270kcal

per serving · 150 g

180kcal

per 100 g

18 gProtein12 g / 100 g

14 gFat9 g / 100 g

15 gCarbs10 g / 100 g

Baked brandade is a gratin of salt cod whipped with potato, garlic, olive oil and cream, spread in a dish and baked until the top is golden. Inside it is smooth and creamy, with the savoury depth of cured cod and a clear note of garlic. It is served hot as a starter or a light main with a green salad.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Low-carb10 g carbs per 100 g

✓

High protein12 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: salt cod

Not veganbecause of: salt cod, cream

Contains dairybecause of: cream

Allergens

Contains (in a typical recipe):

⚠ Fish ⚠ Milk

What it is made of

salt codpotatoolive oilgarliccream

Recipe

4 servings60 min

Ingredients

400 g salt cod, soaked in cold water for 24–36 hours (change the water 3–4 times)
400 g floury potatoes, peeled
3 garlic cloves
100 ml olive oil
100 ml cream
Black pepper, a little nutmeg, chopped parsley

Method

Boil the potatoes until tender and drain.
Put the soaked cod in a pan of cold water with the garlic, bring to a bare simmer and poach for 8 minutes; drain, keep the garlic, and remove skin and bones.
Warm the olive oil and cream separately.
Mash the cod with the garlic, then beat in the oil and cream alternately, a little at a time, and fold in the mashed potatoes. Season with pepper and nutmeg.
Spread in a baking dish and bake at 200 °C for 15–20 minutes until golden on top. Sprinkle with parsley.

How to make it lighter

Replace half of the cream with some of the cod poaching water to keep it creamy with less fat.
Olive oil is the main source of calories — each tablespoon is about 120 kcal, so 60 ml instead of 100 ml makes a lighter gratin.
Serve a modest portion with a large green salad or roasted vegetables.

History

Brandade is most closely associated with Nîmes in Languedoc, where dried salt cod arrived through trade with Atlantic fishing fleets. The name is usually traced to an Occitan word meaning “to stir” or “to shake”, after the vigorous beating that turns the cod into a paste. Baking it as a gratin is a popular home and bistro variation across southern France.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →