Puree of Salt Cod, Potatoes, and Walnut Oil

Morue à la Rouergate

Preparation info
  • Makes about 4½ to 5 Cups; Serves

    6 to 8

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

All food enthusiasts know about the famous brandade of Nimes, in which pounded salt cod moistened with olive oil is mixed with boiling milk and served warm with fried garlic croutons. Here is an unusual and heavenly version that uses a little mashed potato, sieved hard-boiled eggs, and fragrant walnut oil. In the original Rouergue version, wind-dried cod (stockfish) is used instead of salt cod.