She Strengthens

Elevated Brandade: A Rich and Crispy Delicacy

A Century-Old Recipe Revamped

Brandade, a traditional French dish made from poached salt cod, olive oil, and milk, has been around since the early 19th century. Chef Thomas Keller’s updated version takes this classic to new heights by adding a crispy batter and serving it with tomato confit and fried sage.

A Simplified Alternative

For a more accessible version, spread the brandade in a baking dish, sprinkle with panko breadcrumbs, and bake until golden brown. Serve with toasted baguette, tomato confit, and fried sage on the side.

Skirt Steak with Caramelized Shallots and Red Wine Jus

If you’re looking for a main course from Chef Keller, try his Skirt Steak recipe, paired with caramelized shallots and a rich red wine jus.

Preparing the Salt Cod

To prepare the salt cod, measure its thickness and calculate the curing time accordingly. Cure the cod in a container with kosher salt for 3-4 days, then rinse and dry it. Refrigerate uncovered for 24 hours to allow excess moisture to evaporate.

Rehydrating the Cod

To rehydrate the cod, soak it in cold water for 12-24 hours, changing the water every 8 hours. The cod is ready when it feels like fresh cod fillet again.

Making the Brandade

Preheat your oven to 350°F. Bake potatoes until tender, then scoop out the flesh and press it through a food mill or ricer. Meanwhile, poach the cod in milk until tender, then pulse it in a food processor with garlic confit, paprika, and olive oil. Fold in the warm potatoes, adding more olive oil and seasoning as needed.

The Batter

Mix cake flour, cornstarch, baking powder, and salt in a medium bowl. Add beer and stir until the batter is slightly lumpy and thick. Let it sit for 10 minutes to 2 hours.

Frying the Brandade

Roll the brandade into balls and coat them with the batter. Fry in hot peanut oil until golden brown, about 4-5 minutes per batch. Drain on paper towels and serve with tomato confit, fried sage, and a sprinkle of salt.

Tips and Variations

• Use a light lager for the batter to avoid imparting strong flavors.
• Try baking the brandade instead of frying for a healthier alternative.
• Experiment with different seasonings and herbs to give the brandade a unique flavor profile.

Yield and Difficulty

Yield: 6 servings
Difficulty: Hard
Total Time: 2 hours, plus up to 4 days to prepare and rehydrate salt cod
Active Time: 2 hours