My Occitan Salt Cod Brandade: Simple, Clean and Full of Flavour
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In LaBouffe, I often return to recipes with substance that do not call for grand effects. Brandade de morue from Nîmes, in Occitanie, fits that idea quite well: I find it straightforward, understated, nourishing and, above all, honest in the way it expresses itself. I like to cook as I work in graphic design, with an eye for balance, lines and the right contrasts. When my urban pace becomes too fast, I make this recipe because it restores order without taking away the pleasure. I use desalted salt cod, olive oil, garlic, a little milk or cream depending on my mood, and sometimes a potato to give the whole thing more body. I gently poach the fish, flake the flesh, then patiently work it together with warmed olive oil and crushed garlic, until it reaches a white, smooth, almost silky texture. This is where I find the Occitanie I love: cooking with character, yet never showy, that knows how to remain simple and precise. I often make brandade when I want a complete meal that does not feel heavy. I add a potato boiled in water to round everything out, then mix again, unhurriedly, until the spoon leaves a clear trail in the mixture. I taste, adjust the garlic and only check the salt at the end, because salt cod always retains a salty memory that must be respected. Then I put it in the oven for a few minutes if I want a lightly golden surface, or serve it as it is with toasted bread and a bitter salad. What I like is that this recipe speaks of both nourishment and pleasure: it is filling, comforting and has a real presence on the palate. And when I photograph it, I understand even better what appeals to me about LaBouffe: the truest dishes are often those that do not try too hard, yet leave a lasting impression.
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Where: Occitanie