Brandade de Morue

Instructions

1. Step 1

   Place the salt cod in a mixing bowl and cover generously with cold water. Refrigerate for 24 hours, changing the water three or four times.

   Timer: 1440 min (fixed)

   Ingredients used: 500.0 gr salt cod

   Cookware: mixing bowl

2. Step 2

   Drain and rinse the cod. Put it in a saucepan with 1 ¼ cup (300 ml) of the milk, the garlic, and bay leaf; heat over medium heat until steaming, then cook over low heat until the fish flakes and reaches 63°C internally.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 12.0 gr Garlic, 300.0 ml Whole Milk

   Cookware: saucepan

3. Step 3

   Strain the cod over the mixing bowl, retaining the garlic and poaching milk. Discard the bay leaf, then remove any skin or bones and flake the fish.

   Timer: 5 min (fixed)

   Cookware: colander, mixing bowl

4. Step 4

   Put the potatoes in the cleaned saucepan, cover with cold water, and bring to a boil over high heat. Reduce to medium heat and cook until completely tender, then drain well.

   Timer: 18 min (fixed)

   Ingredients used: 500.0 gr Potato

   Cookware: colander, saucepan

5. Step 5

   Mash the potatoes and reserved garlic in the saucepan until smooth.

   Timer: 3 min (fixed)

   Cookware: potato masher, saucepan

6. Step 6

   Preheat the oven to 220°C.

   Cookware: oven

7. Step 7

   Stir the flaked cod into the potatoes. Gradually beat in the olive oil, the remaining 4 tbsp (60 ml) milk, lemon juice, parsley, and black pepper until creamy but still slightly textured.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 120.0 ml Extra Virgin Olive Oil, 15.0 ml Lemon Juice, 15.0 gr Parsley, 60.0 ml Whole Milk

   Cookware: saucepan, wooden spoon

8. Step 8

   Spread the brandade in the baking dish and cover evenly with the breadcrumbs. Bake at 220°C until hot throughout and golden on top.

   Timer: 18 min (fixed)

   Ingredients used: 30.0 gr Breadcrumb

   Cookware: baking dish, oven