Marian Armitage's Brandade de Morue

April 01, 2017

Marian Armitage's Brandade de Morue

This is a delicious dip made from salt cod and potatoes with garlic, lemon and oil whipped in. It takes just minutes to make in a food processor. Sometimes it has cheese sprinkled over and then browned under a hot grill - brandade de morue au gratin.
Served with crudités it makes an interesting starter alongside hummus, tzatziki and guacamole.

  • 150g salt cod - one large fillet - reconstituted
  • 100g potatoes - plain boiled
  • 1 lemon - grated rind and juice
  • 50ml olive oil
  • 1 clove garlic - crushed

Put everything into a food processor and blend till smooth.
Garnish with a little smoked paprika, if you like. Serve with crudités.


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