Cod brandade with dill


  • 400 g salted cod
  • 500 g potatoes (ideally the almond variety)
  • 2 cloves garlic
  • 4 sprigs of dill
  • 12.5 cl of extra-virgin olive oil
  • 1 l of whole milk
  • nutmeg

  • the zest of 1 lemon

  • freshly ground salt and white pepper

  • dill


  1. Desalinate the cod in cold water for 24 hours.

  2. Poach the cod over low heat in the milk for 10 minutes. Remove the skin and bones.

  3. Rinse the potatoes then cook them with the skin on. Peel them while preserving their heat as much as possible. To avoid burning yourself, use a fork when handling them.

  4. Gently mash the potatoes and cod in a flat-bottomed saucepan with a wooden spoon, making sure to leave small pieces for texture.

  5. Gradually add the extra-virgin olive oil and warmed milk. Continue to mix until you obtain a creamy and homogeneous consistency.

  6. Season with freshly ground white pepper, a pinch of nutmeg, grated garlic cloves, lemon zest and salt, if necessary.

  7. Serve the brandade hot, garnished with a little dill.

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