Salt Cod Brandade with Rye Bread

Name: Salt Cod Brandade with Rye Bread
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 500 g Salted Cod (rinsed); 600 g Potato (peeled and cut into chunks); 10 g Garlic (crushed); 80 ml Extra Virgin Olive Oil; 200 ml Whole Milk; 20 ml Lemon Juice; 2 g Black Pepper; 10 g Fresh Parsley (finely chopped); 8 pcs Rye Bread; 2000 ml Water

A northern Atlantic pantry adaptation of brandade, made by beating salt cod with potato, olive oil, garlic, and warm milk. It is served with rye bread and is not described as a uniquely Faroese traditional dish.

Prep

30m

Cook

35m

Serves

Estimated

Nutrition

Per serving

886kcal

Calories

90g

Protein

26g

Fat

69g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Brandade

500g
Salted Cod (rinsed)
600g
Potato (peeled and cut into chunks)
10g
Garlic (crushed)
80ml
Extra Virgin Olive Oil
200ml
Whole Milk
20ml
Lemon Juice
2g
Black Pepper
10g
Fresh Parsley (finely chopped)

Serving

8pcs
Rye Bread

Brandade

2l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Place the salted cod in the water and simmer gently until it flakes easily and reaches 63°C (145°F). Lift it out and set it aside.
02
Cook the potato in the same pot until tender, then drain well.
03
Warm the whole milk over low heat.
04
Flake the salted cod and mash it with the potato and garlic.
05
Beat in the extra virgin olive oil gradually, then add the warm whole milk until the brandade is smooth and spreadable.
06
Stir in the lemon juice, black pepper, and fresh parsley.
07
Toast the rye bread at 200°C (400°F) until crisp around the edges.
08
Serve the brandade warm with the toasted rye bread.

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