Brandade Tante Colette
- Total Time
- 20 minutes, plus overnight soaking
- Rating
- Comments
- Read comments
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Ingredients
- 1pound boneless, skinless salt cod
- 2medium baking potatoes, peeled, cut in 2-inch chunks, boiled until tender and mashed with a fork
- 6medium garlic cloves, minced
- ½cup extra-virgin olive oil
- ½cup heavy cream
- 1teaspoon kosher salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
381 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 37 grams protein; 3993 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The day before serving, cover the cod with water, changing water every few hours. Soak overnight. Drain the cod, cut in 4-inch chunks and cover with fresh water in a large saucepan.
- Step 2
Bring almost to a boil and remove from heat. Cover and let stand 15 minutes, then drain. When the fish is cool enough to handle, use a knife to scrape away any fatty skin, and remove any bones.
- Step 3
Place the cod, potatoes and garlic in a food processor and pulse to combine. Continue pulsing, off and on, while adding the oil in a steady stream. When the oil is completely incorporated, add the heavy cream in the same way. The idea is to incorporate the oil and cream so the mixture keeps some of its texture. Season and serve with garlic toast.
Private Notes
Comments
This was perfectly simple comfort tapas ingredient. Put this on a crostini with a sliver of green olive, and a dusting of smoked paprika and you'll think you are in San Sebastián. I popped the cork on a Spanish alberino, although Washington State is also making great alberino as well. Perfect pairing.
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