Salted fish poached in milk? Folded into mashed potatoes? Don’t close the page just yet! Brandade is a French recipe that’s incredibly delicious. I made this version with grey mullet that I cured myself but it can be made with a variety of cured fish or salt cod.
In one of the kitchens I previously worked in, we would portion cod fillets and we would cure all of the imperfect tail pieces and trimmings that were leftover. We would turn this into a beautiful brandade to serve underneath a perfectly cooked cod fillet. The pairing was incredible. I used this as a side with my crumbed mullet recipe and it’s not easy for me to admit but I’d pick this over fish and chips anyday. Having said that, you can make brandade and spoon it into a small roasting dish or ramekin and broil in your oven for a crunchy topping and a dish in its own right. Alternatively use less milk when finishing the brandade, chill lightly and form into fish cakes by breading with flour, egg and breadcrumbs.
If using something well preserved like salt cod, be sure to soak it sufficiently to leech off the excess salt and rehydrate it.
This recipe was produced as part of a collaboration series with Fish For Tomorrow . In these articles we’d like to showcase the great potential that some of the less popular, more sustainable choices of seafood have to offer. We chose grey mullet for our first set of articles because it has a pretty bad reputation locally. To find out why this is unfounded, check out FFT’s companion article here.
Before we jump into the recipe I’d also like to thank Bottarga fish shop for helping me track down the fish for this project as well as the Department of Fisheries and Aquaculture for providing the fish for these recipes and articles.