Côte d’Azure Salt Cod Croutons

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Salt cod purée, known as brandade in France, is a luxurious spread for toasts, and a great filling for stuffed Spanish piquillo peppers.

Difficulty: Easy

Hands-on: 20 minutesTotal: 40 minutes

Serves: 8

Ingredients

  • 1 baguette of French bread
  • ¼ cup extra-virgin olive oil
  • 1 Tbsp. kosher salt
  • ½ lb. salt cod, soaked for 24 hours, water changed 4 times
  • 1 garlic clove, peeled
  • ⅓ cup whole milk
  • ¼ cup olive oil
  • 1 Tbsp. lemon juice
  • ⅛ tsp. nutmeg
  • 1 tsp. ground black pepper

Directions

  • Preheat oven to 350°F. Slice the baguette into ¼"-thick rounds and lay them out on a cookie sheet. Toast them in the oven for about 5 minutes. Turn them over and toast the other side. Remove from oven and set aside.
  • Drizzle each piece of toast with olive oil and sprinkle with salt. Set aside.
  • Put the soaked and drained salt cod into a pot with water to cover. Bring the water to a simmer and poach for 10 minutes. Drain and take out any bones or skin.
  • Put the poached cod in a food processor with the garlic. Pulse a few times, then add the milk and oil through the feed tube with the machine running to make a thick purée. Stop adding the liquid if it starts to get too loose. You want a spread consistency. Add the lemon juice, nutmeg, and pepper and pulse to combine.
  • Transfer the spread to an earthenware bowl and keep it warm in the oven until time to serve. Serve by spreading on the croutons.

Recipe Information

Serves: 8

Ingredients

  • 1 baguette of French bread
  • ¼ cup extra-virgin olive oil
  • 1 Tbsp. kosher salt
  • ½ lb. salt cod, soaked for 24 hours, water changed 4 times
  • 1 garlic clove, peeled
  • ⅓ cup whole milk
  • ¼ cup olive oil
  • 1 Tbsp. lemon juice
  • ⅛ tsp. nutmeg
  • 1 tsp. ground black pepper

Directions

  • Preheat oven to 350°F. Slice the baguette into ¼"-thick rounds and lay them out on a cookie sheet. Toast them in the oven for about 5 minutes. Turn them over and toast the other side. Remove from oven and set aside.
  • Drizzle each piece of toast with olive oil and sprinkle with salt. Set aside.
  • Put the soaked and drained salt cod into a pot with water to cover. Bring the water to a simmer and poach for 10 minutes. Drain and take out any bones or skin.
  • Put the poached cod in a food processor with the garlic. Pulse a few times, then add the milk and oil through the feed tube with the machine running to make a thick purée. Stop adding the liquid if it starts to get too loose. You want a spread consistency. Add the lemon juice, nutmeg, and pepper and pulse to combine.
  • Transfer the spread to an earthenware bowl and keep it warm in the oven until time to serve. Serve by spreading on the croutons.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat15g
Saturated Fat2.5g
Cholesterol15mg
Sodium1490mg
Total Carbohydrate30g
Dietary Fiber2g
Sugars3g
Protein11g