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.
- 8 garlic cloves peeled
- 1 medium shallots minced
- 1/4 - 1/2 teaspoon Noubess Fish & Seafood Seasoning
- 1/4 teaspoon ground thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon Noubess Original Hot and Spicy Condiment
- 3/4 cups olive oil
- 2 tablespoons freshly grated Parmesan cheese
- 1 pound salt cod de-salted
- 2 large Red Bliss potatoes about 1 pound
- 1 teaspoon lemon rind
- 2 tablespoons lemon juice
- 1 1/2 cup milk heated until hot
- 1/8 teaspoon kosher Salt optional
- Thoroughly rinse the cod fillet under cold running water and put it in a large bowl containing about 5 quarts cold water. Let soak for at least 4 hours, changing the water every 2 hours.
- Meanwhile, put the potatoes in a saucepan, cover them with cold water, and bring to a boil, then reduce the heat and boil the potatoes gently for about 30 minutes, until tender. Drain and set aside.
- Drain the cod. Put it in a saucepan with 8 cups cold water, bring just to a gentle boil, and drain immediately. Rinse out the pan and add the cod and 4 cups cold water. Bring to a boil and boil for 5 minutes then drain. Set the cod aside to cool on a non-heated plate or surface. When the cod is cool enough to handle, remove any skin and bones with your fingers, breaking the flesh into pieces. Return the cod to the pan, add the milk and garlic, and bring to a boil, then cover, reduce the heat to low, and cook gently for 10 minutes.
- Preheat the oven to 400 degrees and grease a baking dish. Peel the potatoes and cut them into 2-inch pieces. Put the cod, with the milk, and the garlic, in a food processor. Add the lemon zest and potatoes and process for about 1 minute, until smooth. Add the lemon juice, black pepper, shallot and Noubess hot sauce and seasoning and process briefly to incorporate. With the motor running, slowly add the oil and continue processing until the mixture is very smooth. Transfer the brandade to the baking dish, spreading it out evenly. Sprinkle the brandade with the grated cheese and bake for 15 to 20 minutes, until the top is lightly browned and it is hot throughout. (If the brandade has been refrigerated, increase the baking time by about 10 minutes.) Serve the brandade with bread as an appetizer or as a side dish.
- Peel the potatoes and cut them into 2-inch pieces. Preheat the oven to 400 degrees. Put the cod, with the milk, and the garlic, in a food processor. Add the lemon zest and potatoes and process for about 1 minute, until smooth. Add the lemon juice, black pepper, and cayenne pepper and process briefly to incorporate. With the motor running, slowly add the oil and continue processing until the mixture is very smooth. Lightly oil an 8-cup gratin dish and transfer the brandade to the dish, spreading it out evenly. Sprinkle the brandade with the grated cheese and bake for 10 to 15 minutes, until the top is lightly browned and it is hot throughout. (If the brandade has been refrigerated, increase the baking time by about 10 minutes.) Serve the brandade with bread as an appetizer or as a side dish. Note: Brandade de Morue recipe, updated from Chef Jacques Pepin - Essential Pepin. You can also use Russet or Idaho Potatoes.
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