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Rustic yet refined, the brandade is a hearty fish casserole made with cod, potatoes and cream.
Cod brandade , a dish that can have all sorts of creepy variations in Manhattan, was properly leavened with olive oil and whipped potatoes, and served with a basket of warm pita bread for dipping.
The brandade is a hearty fish casserole made with cod, potatoes and cream, permeated with the flavour of fresh leeks.
Some are adaptations of the old favourites, some are new dishes invented around specific produce: for example, smoked haddock brandade or slow-cooked lamb with chermoula.
You can prepare through step 4 up to 1 day ahead; chill brandade airtight, and store crumbs airtight at room temperature.
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