Brandade De Morue With Crudités Recipe
Chef Jeremy Lee celebrates Noilly Prat by using it to poach salt cod to make the classic brandade de morue. The brandade is served à la grand aïoli with a riot of vegetables for sharing.
- 500g of salt cod
- 4 garlic cloves, peeled and lightly crushed
- 3 bay leaves
- 175ml of Noilly Prat Original Dry
- 50ml of white wine
- 4 tbsp of olive oil
- 4 tbsp of double cream
- crudités, seasonal vegetables and soft-boiled eggs, to serve
- Start the dish 48 hours before you want to serve it. Submerge the cod in cold water and store in the fridge for 48 hours, changing the water three times each day
- Place the lightly crushed garlic, bay leaves, vermouth and white wine in a pan and simmer for 10 minutes. Add the dried cod and simmer gently for 15 minutes, then leave to cool in the liquor
- Carefully remove the cod and pick clean of any extraneous matter. Strain the poaching liquor and reserve
- Place the cod in a food processor and blend until smooth then slowly add the olive oil in a thin, steady stream, then add the cream. Add a spoonful or three of liquor to ensure a smooth and creamy texture. Keep warm until required
- Decant the brandade into a bowl and serve with a wealth of vegetables and crudités and a generous drizzle of olive oil (Jeremy uses black olives, green beans, asparagus, celery, artichokes, carrots, courgettes, aubergine, plum tomatoes, lettuces and chicories – but you can use anything you like the look of). Serve the veg warm or room temperature, and a mixture of raw and cooked. Serve with a Mediterranean Americano highball cocktail
The salt cod is soaked for 48 hours, then poached in Noilly Prat vermouth, garlic and bay leaves. Jeremy blends it with olive oil, a little of the poaching liquor and cream.
To bring even more of a sense of occasion, serve this with a Noilly Prat cocktail – try Quo Vadis’s mixologist Luca Harchay's Mediterranean Americano highball. Place the lightly crushed garlic, bay leaves, vermouth and white wine in a pan and simmer for 10 minutes.
Add the dried cod and simmer gently for 15 minutes, then leave to cool in the liquor Carefully remove the cod and pick clean of any extraneous matter.
Strain the poaching liquor and reserve Place the cod in a food processor and blend until smooth then slowly add the olive oil in a thin, steady stream, then add the cream.
Add a spoonful or three of liquor to ensure a smooth and creamy texture. Keep warm until required
Decant the brandade into a bowl and serve with a wealth of vegetables and crudités and a generous drizzle of olive oil (Jeremy uses black olives, green beans, asparagus, celery, artichokes, carrots, courgettes, aubergine, plum tomatoes, lettuces and chicories – but you can use anything you like the look of). Serve the veg warm or room temperature, and a mixture of raw and cooked.
