Golden salt cod brandade pairs tender, savory fish with smooth mashed potatoes and a browned Parmesan top. Garlic and bay leaf gently flavor the milk used to cook the cod, while cream and olive oil bring the potato mixture together.
Crisp baguette slices rubbed with fresh garlic give you a sturdy, crunchy way to enjoy the soft, rich bake. The recipe card has the exact amounts and timing; these notes explain what to look for as you prepare it.
Soak the salt cod until it tastes balanced
Salt cod needs a refrigerated soak to draw out excess salt before cooking. Changing the water during the soak helps refresh it, but the fish can vary in thickness and saltiness, so taste a small piece after the listed soaking period. If it is still notably salty, continue soaking it in fresh refrigerated water before you simmer it.
Rinse the cod before soaking and again after draining. Once gently cooked in the milk with garlic and bay leaf, it should flake easily. Check the fish carefully as you remove its skin and bones; small bones can be easy to miss among the flakes. Reserve the infused milk, since it adds flavor and helps loosen the mashed potatoes.
Keep the potato base smooth, not watery
Yukon Gold potatoes make a creamy base with a buttery flavor that suits the cod. Cut them into even pieces so they cook at a similar pace, and drain them well before mashing. Excess water can make the finished mixture loose, while thorough mashing gives the fish and potatoes an even, cohesive texture.
Stir the olive oil, heavy cream, black pepper, and reserved milk into the potatoes, adding the milk in the amount specified on the card. Fold in the cod gently so it stays in flakes rather than disappearing into the mash. Parmesan adds a savory, salty note, so avoid adding extra salt without tasting the mixture first.
Bake for a golden top and serve with crisp toast
Butter the baking dish as directed, then spread the brandade evenly so it heats consistently. The Parmesan sprinkled over the surface becomes a golden finish as the dish bakes. Look for a hot center and browned top, using the recipe card’s timing and oven temperature as your guide.
Bake the baguette slices on a sheet pan until crisp and golden, then rub one side of each warm slice with the peeled garlic clove. The warmth helps the garlic scent the toast. Serve the toast alongside the brandade so you can scoop up the soft potato and cod with each crunchy bite.
Frequently Asked Questions
How can I tell whether the salt cod needs more soaking?
Taste a small piece after the soak listed on the recipe card. If it still tastes very salty, drain it and continue soaking in fresh refrigerated water before cooking. Salt cod thickness and saltiness vary, so taste is a more useful guide than appearance alone.
Why is my brandade mixture loose?
Potatoes that have not been drained well can carry extra water into the mash. Drain them thoroughly before mashing, then use the reserved milk in the amount listed on the card. Fold in the cod gently to keep the mixture cohesive and the fish in flakes.
How do I keep the baguette crisp?
Bake the slices on a sheet pan until they look crisp and golden, following the recipe card. Rub them with the garlic clove while they are still warm, then serve them with the brandade so the toast stays crunchy.
Golden Salt Cod Brandade with Garlic Toast
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings20
minutes57
minutes720
kcal25
hours7
minutesFlaked salt cod and tender potatoes bake with garlic, olive oil, cream, and Parmesan until golden. Serve with toasted baguette rubbed with fresh garlic.
Ingredients
- Brandade
1 lb salt cod
1 1/2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 garlic cloves, peeled
1 bay leaf
1 cup whole milk
1/3 cup olive oil
1/4 cup heavy cream
1/2 tsp black pepper
1/2 cup finely grated Parmesan cheese
1 tbsp butter, for greasing the baking dish
- Garlic Toast
1 small baguette, about 8 oz, sliced
1 tbsp olive oil
1 garlic clove
Directions
- Rinse the salt cod and place it in a large bowl of cold water. Cover and refrigerate for 24 hours, changing the water three times during the soak. Drain and rinse the cod.
- Put the potatoes in a saucepan, cover with fresh water, and bring to a boil. Simmer for 15 minutes, until very tender. Drain well and mash until smooth.
- While the potatoes cook, warm the milk, 2 peeled garlic cloves, and bay leaf in a saucepan until gently simmering. Add the cod and simmer for 10 minutes, until it flakes easily. Lift out the cod, discard any skin or bones, and flake the fish. Remove the garlic and bay leaf, and reserve the milk.
- Heat the oven to 425°F and butter a 2-quart baking dish. Stir the olive oil, cream, black pepper, and 1/2 cup reserved milk into the mashed potatoes. Fold in the flaked cod and half of the Parmesan. Spread the mixture in the dish and sprinkle the remaining Parmesan over the top.
- Bake for 25 minutes, until hot and golden on top.
- Brush the baguette slices with olive oil and bake on a sheet pan at 425°F for 7 minutes, until crisp and golden. Rub one side of each warm slice with the garlic clove. Serve with the brandade.
Notes
- Salt cod can vary in thickness and saltiness. If the cod still tastes very salty after the 24-hour soak, continue soaking in fresh refrigerated water before cooking.
