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Salt cod brandade

WRITTEN BY:

Eileen

SERVES:

Serves 4

NUTRITION:

calcium and phosphorus

DIFFICULTY

Easy

TIME

30 Minutes minutes

Salt cod brandade is a mainstay of Mediterranean mezze and a perfect party dip in winter months. Serve with plenty of crusty bread.

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Method

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.

Meanwhile, cook the potatoes and celeriac in a pan of salted boiling water, for 5-10 minutes, or until tender. Drain.

Mash the potato and celeriac, then beat in the butter, olive oil and enough of the poaching liquor to make a smooth mash.

Remove the fish from the pan. Chop half of the fish and beat it into the potato mixture; flake the remaining fish.

Spoon the brandade into a bowl, top with the flakes of cod and sprinkle over the parsley.

Shopping List

Salt Cod loin (desalted)3/400g

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

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Bradley’s Ltd, TA Bradley’s, Central Way, North Feltham Trading Estate, Feltham, Middlesex, TW14 0XQ

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Salt cod brandade

WRITTEN BY:

SERVES:

NUTRITION:

DIFFICULTY

TIME

Method

Shopping List

Ingredients

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