The first time I saw Jacques Pepin made Brandade de Morue au Gratin or Codfish au Gratin I was very excited and could not wait to try the recipe. After reviewing the recipe, I noticed that there was barely any spices. I know salted codfish or morue or bacalao does not require lots of spices, but when mixed with potatoes, for example, a mixture of fresh spices is necessary.
I always cook salted codfish with fresh spices mostly because of the high salt content during the salting process. Desalting codfish requires time. It may take up to 24 hours to desalt a codfish fillet properly.
The original Brandade de Morue or Codfish au Gratin recipe is very simple, but I found it to be missing something. Maybe because I like spices?
In addition, I added thyme, shallots and I substituted Noubess Original Hot and Spicy sauce instead of cayenne pepper. You can also use Noubess Fish and Seafood seasoning as well. – Tasted so much better in my opinion.
Useful tips: Sometimes it is necessary to add spices to salted fish even if they already have flavor. A few or a couple of fresh herbs. And by the way, Shallots are better in this recipe than onions. Do not forget that it is best to use a salt-free seasoning.
This is a great appetizer to serve your guests at a gathering or enjoy as a side dish.
Original Recipe is by Jacques Pépin. http://blogs.kqed.org/essentialpepin/2011/09/19/brandade-de-morue-au-gratin/#sthash.SFuJRG4p.dpuf if you are interested in making it his way. My recipe has more spices, just the Caribbean way.
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