Salt Cod Brandade with Preserved Lemons
damianotrulli
Photo by Anthony Millet
- Serves
- 12
- Prep Time
- 1 Hour
- Cook Time
- 30 Minutes
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.
Ingredients
- 500 gram desalted cod
- 500 gram potatoes
- 30 milliliter cream
- 3 cloves of garlic
- 2 piece organic lemons
- 40 milliliter olive oil
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Directions
- Step 1
Peel and dice the potatoes, then cook them over low heat with the cream and garlic until tender
- Step 2
Remove bones from the cod and cook it with 1/3 milk and 2/3 water, drain when it reaches a boil
- Step 3
In a blender, combine the cooked potatoes and cod, gradually adding olive oil until creamy.
- Step 4
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.
- Step 5
Serve the brandade topped with preserved lemon zest and a drizzle of olive oil for a flavorful and elegant dish. Enjoy!