Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 potatoes (e.g. Rooster potatoes) (approximately 500 g)
  • 300 g cod
  • a few sprigs of flat-leaf parsley
  • 1 to 2 tbsp olive oil
  • 2 cloves of garlic
  • salt and freshly ground pepper
  • rocket salad
  • hazelnut oil
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Cooking time: 30 MIN

A "surf and turf" recipe, typical of the Nîmes region in France, with cod in a creamy potato purée seasoned with flat-leaf parsley.

  1. Preheat the oven to 180°C (Gas 4).
  2. Bring a large pan of cold water to the boil. Poach the cod for 10 minutes. Drain and disperse into flakes.
  3. Peel, wash and cut the potatoes into pieces. Cook them in salted boiling water then drain them and mash them with a fork.
  4. Peel and crush the cloves of garlic. Finely chop the parsley.
  5. Mix the cod with the mashed potato. Add the crushed garlic and the chopped parsley.
  6. Pour in 1 to 2 tablespoons of olive oil and mix well. Add salt and pepper to taste.
  7. Place your cod brandade preparation in a casserole dish and bake in the oven for 18 to 20 minutes.
  8. Put the dish under the grill just before serving it with a salad of rocket with hazelnut oil

Variation: To add an extra touch to your brandade, add 20 finely chopped black olives to the mashed potatoes.

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