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Prep time
1 hour
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Cook time
30 minutes
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Serves
12
Author Notes
This Salt Cod Brandade with Preserved Lemons is a delightful creation by Chef Emmanuel Leblay from the renowned restaurant La Pie Qui Couette in Nimes, located in the sunny south of France. It's a dish that brings together creamy salt cod blended with tender potatoes, infused with garlic and cream, and topped with tangy preserved lemon zest. It's a culinary masterpiece that combines flavors of the sea with the bright citrusy notes of preserved lemons for a truly special dining experience. —damianotrulli
Ingredients
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500 grams
desalted cod
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500 grams
potatoes
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30 milliliters
cream
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3
cloves of garlic
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2 pieces
organic lemons
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40 milliliters
olive oil
Directions
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Peel and dice the potatoes, then cook them over low heat with the cream and garlic until tender
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Remove bones from the cod and cook it with 1/3 milk and 2/3 water, drain when it reaches a boil
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In a blender, combine the cooked potatoes and cod, gradually adding olive oil until creamy.
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Wash the lemons, wrap them in plastic wrap, and immerse them in water for 40 minutes over low heat. Cut them in half and remove the pulp. Finely dice the peel and mix it with olive oil.
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Serve the brandade topped with preserved lemon zest and a drizzle of olive oil for a flavorful and elegant dish. Enjoy!
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