less than 30 mins
no cooking required
Salt cod brandade is a mainstay of Mediterranean mezze and a perfect party dip in winter months. Serve with plenty of crusty bread.
Unfortunately we are unable to add this recipe to your favourites, please try again later.
Send to mobile
Put the milk, lemon zest and garlic into a saucepan. Bring to the boil over a medium heat. Remove from the heat, add the fish and set aside for 15 minutes, or until the fish is cooked.
Meanwhile, cook the potatoes and celeriac in a pan of salted boiling water, for 5-10 minutes, or until tender. Drain.
Mash the potato and celeriac, then beat in the butter, olive oil and enough of the poaching liquor to make a smooth mash.
Remove the fish from the pan. Chop half of the fish and beat it into the potato mixture; flake the remaining fish.
Spoon the brandade into a bowl, top with the flakes of cod and sprinkle over the parsley.
Lift Community Trust
Something for the Weekend
Recipes from this episode