Brandade with Air-Dried Ham and Green Peas

Preparation info
  • Serves


    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About


  • 300 g (10½ oz) salt cod olive oil
  • 3 cloves garlic


  1. Soak the salt cod in water for 24 hours, changing the water a few times.
  2. Taste the fish. It should be neither too salty nor too waterlogged.
  3. Place the salt cod in a stainless steel bowl with the skin side up. Heat some olive oil with the garlic, peppercorns, bay leaves, and thyme to 150°C (300°F) and pour over the salt cod. Allow to cool to room tempe