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Appetizers

Salt Cod Brandade Recipe from Caiola’s in Portland, ME – A Classic Winter Appetizer Recipe!

Brandade is something that I ate for the first time at Craigie on Main in Cambridge, MA – served in a small ball that had been lightly fried and served on top of squid ink aioli.  Ok, so that was my introduction to the stuff – and obviously I didn’t set out to replicate that dish.  Instead I wanted to learn a more rustic style of brandade, so I turned to a recipe from a great restaurant up in Portland Maine called Caiola’s in the West End.

Caiola’s brandade was easy to make and delicious.  I really liked the idea of keeping some of the ingredients more course and less of a puree.  The salt cod is actually really delicious, adding a subtle but present fishiness that’s not overpowering, but instead comforting and delicious.  I added a bit of both lemon and orange zest, which added a really nice freshness.  This stuff is pretty rich and delicious, a good go to for any appetizer, but especially in the winter.  Here’s what to do:

• 1 medium fillet of Salt Cod (around 3/4 lb.) – soaked in cold water for 24 hours at least, changing the water multiple times.  Once soaked, drain and dry and reserve.
• 2 lb potatoes – Yukon golds or fingerlings work here – peeled and roughly chopped
• 1/2 cup cream
• 1/4 extra virgin olive oil + 1-2 Tbsp.
• 1/2 white onion – large dice
• 1 tsp. orange zest (more to your taste)
• 1 tsp. lemon zest (more to your taste)
• 1 clove fresh garlic – finely minced
• Salt and pepper to taste
• Cured black (pitted) olives to finish
• Bread for crostini – sourdough baguette or even focaccia work well

Preheat the oven to 350 F.

Start with the salt cod.  Once it’s drained, add it to a pan of water and bring the water to a boil.  Cook the cod in the water for 15 minutes or so, or until it nicely flakes apart.  Remove the cod from the water with a slotted spoon, dry, then add the cod to a food processor and gently pulse until the cod is mostly broken apart.  I decided to leave some larger pieces in the cod and it was really good!!  But it’s totally up to you.

Once the cod is done, add some salt to the water, then add the potatoes to the pan and cook those until they’re cooked through – 10-15 minutes.  Remove the potatoes from the water and rice or mash them in a separate bowl.  Add the riced potatoes to the cod mixture and mix together gently.

In a separate pan, add the 1-2 Tbsp. olive oil and then the onion and gently saute until soft but not browned.  Remove the onion and add it to the potatoes and cod.  Then add the 1/4 cup of olive oil to the hot pan and warm it until it’s fairly hot, then add it to the cod and mix.  Finally, add the cream to the heated pan (make sure the pan is over low heat) and heat it gently before adding it to the code mixture.

Finish by mixing in the garlic and zests, then taste the mixture and adjust seasoning as necessary.  Once you’re happy with it, place the brandade in an oven proof dish and bake in the oven for 20 minutes or until the top begins to brown and the middle is hot and bubbly.  Toast the bread and arrange on the plate.  Finish the brandade with the olives and a little more zest and serve with the toasts!