| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 398 | 20g | 8g | 26g |
| sugars | fibre | protein | salt |
| 2g | 3g | 35g | 0.56g |
Why I Love French Gratinated Cod Brandade with Black Olives
As I gaze upon my latest creation, a tantalizing Gratinated Cod Brandade with Black Olives, a fusion of French flair and Mediterranean richness, I can’t help but reminisce on my culinary journey. Akin to flipping through a scrapbook, each scent and spice carries with it a memory, a story etched within the corridors of family kitchens, bustling markets, and vibrant dinner parties.
The Intersection of Flavors
Steamed flakes of cod served with a hearty mash of potatoes, complemented by the velvety taste of olives, a healthy drizzle of olive oil, sprinkling of Gruyère cheese and a light touch of nutmeg. Each component in this Gratinated Cod Brandade draws from a different part of my personal and culinary identity. I’m reminded of the diverse spectrum of flavors I’ve been exposed to, all the way from the Southern kitchens of Atlanta to the endless banquets of Nigerian cuisine I’ve grown up relishing.
This recipe is quite reminiscent of the French cuisine classic, Brandade de Morue, that I stumbled upon while exploring the culinary mosaic of Provençal cooking. However, by combining the warmth of home-style mashed potatoes and the distinctive taste of black olives, it echoes the unique Afro-Southern fusion that I adore. Much like Paul Bocuse, my goal is to harmonize flavor profiles that, although might seem eccentric, create an unforgettable dining experience.
A Side Note on Pairings
With its exquisite layers of flavor, our Gratinated Cod Brandade stands as a masterpiece in its own right. However, pairing it with the vibrant, citrusy notes of a Sauvignon Blanc will only elevate your gastronomical experience. This luxurious dish is also the perfect companion to a simple green salad dressed with a tangy vinaigrette, or a crusty baguette, offering a delightful contrast of textures.
Food, for me, is an ongoing narrative – an expression of identity, culture, and love. And each recipe like this Gratinated Cod Brandade with Black Olives, adds another chapter to my never-ending gourmet chronicles.
What You’ll Need
- 2 pounds of boneless cod fillets, soaked in water
- 1/2 cup of whole milk
- 1/2 cup of olive oil
- 2 cloves of garlic, minced
- 4 large potatoes, peeled and quartered
- 1/2 cup of black olives, pitted and chopped
- 1/2 cup of heavy cream
- 1/2 cup of grated Gruyère cheese
- Salt and black pepper to taste
- A pinch of nutmeg
- 2 tablespoons of chopped fresh parsley for garnish
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step Two
Place the cod fillets in a large saucepan, add the milk, garlic, and a drizzle of olive oil. Slowly bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
Step Three
While the fish is simmering, cook the potatoes in another pot of boiling, salted water until they are tender enough to easily pierce with a fork. This should take about 15-20 minutes.
Step Four
Once the fish is cooked, remove it from the milk using a slotted spoon, and flake it in a large bowl. Keep the milk mixture for later.
Step Five
After the potatoes are cooked, drain them and add to the same bowl as the flaked fish. Mash the potatoes and the fish together until smooth, adding the reserved milk mixture little by little to make it creamy.
Step Six
Stir in the heavy cream, half of the grated Gruyère cheese, black olives, and the remaining olive oil into the fish and potato mixture. Season with salt, black pepper, and a pinch of nutmeg.
Step Seven
Transfer this mixture to a baking dish, smooth the top with a spatula, and sprinkle over the rest of the cheese.
Step Eight
Bake in the preheated oven for 25-30 minutes, or until golden and bubbly.
Step Nine
Once the dish is baked, remove from the oven and let it cool for a few minutes. Before serving, garnish with chopped fresh parsley.
Step Ten
Serve your Gratinated Cod Brandade while it’s still warm. Enjoy this delicious dish with a nice glass of white wine.
