Recette de Brandade de morue et Panna cotta au kiwi et sablé breton - Cuisine centrale de Ploeuc

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Soak the salt cod in cold water for 24-48 hours, changing the water several times.

Boil the potatoes in salted water until tender, about 15-20 minutes.

Drain the potatoes and let them cool slightly before peeling.

In a skillet, sauté chopped onion and garlic in olive oil until translucent, about 5 minutes.

Add the soaked and drained salt cod to the skillet and cook for 5-7 minutes, breaking it apart with a fork.

Combine the cooked potatoes, salt cod mixture, milk, and cream in a large bowl.

Mash the mixture until smooth, then season with black pepper, nutmeg, and lemon juice.

Transfer the brandade to a baking dish and drizzle with olive oil.

Preheat the oven to 375°F (190°C).

Bake the brandade for 25-30 minutes until golden and bubbling on top.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens