Brandade of Salt Cod with a Saffron, Black Olive and Tomato Dressing

Name: Brandade of Salt Cod with a Saffron, Black Olive and Tomato Dressing
Cuisine: British
Ingredients: 350 g/12 oz cod fillet, skin and bone removed; 4 tsp sea salt; 200 g/7 oz potatoes; 1½ cloves crushed garlic; freshly ground white pepper; 125 ml/4 fl oz whipping cream; a little olive oil and salt and pepper for dressing the curly endive; a little olive oil and salt and pepper for dressing the curly endive; a little olive oil and salt and pepper for dressing the curly endive; 200 ml/7 fl oz fish stock; 100 ml/3½ fl oz dry white wine; good pinch saffron; 1 finely chopped shallot; 3 plum tomatoes; 40 g/1½ oz pitted black olives; 1 tbsp chopped chives; 100 ml/3½ fl oz olive oil; 4 sprigs of fresh chervil

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This recipe does not use proper salt cod or Bacalhau as it is known in Portugal. Instead I use fresh cod, which I salt for a couple of days; this leaves the finished product very white and not as salty as it would otherwise be. Brandade can be served cold as an interesting and colourful first course.

Ingredients

350 g/12 oz cod fillet, skin and bone removed
4 tsp sea salt

Europe
United Kingdom
Fish course
Starter
Gluten-free
Pescatarian

Method

Sprinkle the cod on both sides with the salt and leave to stand in the refrigerator for 48 hours. When ready to use first soak the cod for at least two hours in cold water then wash it well in a few changes of water to remove the salt, and then dry the fish.

Peel the potatoes and boil; once cooked purée them.

Heat the oil in a large pan; once hot, but not so hot that it is smoki