- It can be covered with breadcrumbs and some cheese and finished to look like a “gratin” in the oven for a few minutes.
- It can be stuffed in red or yellow peppers, or mushrooms.
- It is delicious in mini-tartlets as an amuse-bouche.
- Some people add a touch of sophistication by serving it warm with thin slices of truffles.
- Others mix the cod with halibut, sole, or even lobster and add an egg yolk for a richer texture and taste
it is often garnished with black olives and ‘’croutons à l’ail’’and accompanied by a salad of ‘’frisée’’ dressed with a good olive oil and sometimes pinch of crushed garlic. Languedoc
- Desalt the fish for at least 24 hours by getting rid of as much salt as you can from the surface and then putting it in a pot, skin up, containing cold water and change that water at least 4 times. When its over, rinse the cod in cold water and drain it.
- Poach the fish in cold water where you add 1 bay leaf and 2 sprigs of thyme. But this addition of aromatic herbs is optional.
- Drain and put the fish on a board. Delicately remove the bones and the skin rapidly before the fish gets cold so that it does not get gelatinous or look like glue. In
originally some cooks kept the skin on because it would increase the taste and the texture. Then coarsely flake the whole thing and keep it at lukewarm temperature in a pot in a corner of the stove. Nimes
- In the meantime you will have warmed in two separate little sauce pans some very good extra-virgin olive oil (just about 1 and 1/4 cup) and about I cup of whole milk. Make sure the oil is lukewarm, not hot, and to remove the "skin: of the milk that should be warm but not hot either.
- Put the pot containing the cod on very low heat and add a spoonful of olive oil to the pot and, using a wooden spoon, stir it into the cod and crush the pieces of cod again the walls of the pot, then add a spoonful of milk and stir. Continue the process for 12 to 15 minutes by alternating spoonfuls of olive oil and milk until none is left in the saucepans. Never stop stirring. When the mixture is reaching a creamy consistency, add some salt and freshly ground white pepper. Add a pinch of freshly ground nutmeg, and a few squeezes of lemon juice. Make sure there are no lumps in the brandade.
- Stir again and serve the lukewarm brandade in the shape of truncated flat cone on a plate. Place a couple of black olives on top to decorate. Surround the mound with slices of French bread cut in triangles, lightly fried in olive oil and rubbed with garlic.
- If you want to make a modern version, follow the same instructions up to stage 4.