Cod Brandade Recipe - Great British Chefs

Cod brandade is an emulsion of cod and olive oil, traditionally eaten in the winter with bread or potatoes. In this cod brandade recipe Agnar Sverrisson lifts the dish to a light plane with the addition of pumpernickel and salty olives.

Ingredients

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Cod brandade

250g of potatoes, peeled and cut into chunks
80ml of olive oil
6g of salt
2 lemons, juiced
20 flat-leaf parsley, julienned
20g of chives, chopped

Olive tapenade

200g of black Kalamata olive, soaked in water for 20 minutes
2g of garlic, chopped
1 lemon, zested
1g of thyme leaves
1g of xanthan gum
56ml of olive oil
66ml of water

Cod flakes

1 cod fillet, weighing 600g
1000ml of olive oil
salt

To plate

3 slices of pumpernickel bread
2 tbsp of olive oil

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Sugar thermometer
Fine chinoise

For the olive tapenade, blend everything to a purée. Push through a sieve to remove any lumps and chill until needed

200g of black Kalamata olive, soaked in water for 20 minutes
2.5g of garlic, chopped
1 lemon, zested
1g of thyme leaves
1.5g of xanthan gum
56ml of olive oil
66ml of water

For the cod flakes, skin and pin bone the cod, make sure there is no bloodline left on the fish. Lightly season with salt

1 cod fillet
salt

Place in a small pan and cover with the oil. Put over a low heat. The oil should reach about 45°C. Poach for 10-12 minutes

1000ml of olive oil

Lift the cod out of the oil and separate it into individual flakes. Choose the 9 nicest flakes for the garnish. The rest is for the brandade

For the brandade, cook the potato in boiling salted water until tender. Drain and push through a sieve. Season with the olive oil, salt and lemon juice

250g of potatoes, peeled and cut into chunks
80ml of olive oil
6g of salt
2 lemons, juiced

Mix everything together and don’t overwork it. Fold in the cod flakes, parsley and chives. Try not to break up the cod flakes

20 flat-leaf parsley, julienned
20g of chives, chopped

To plate, cut each slice of bread into 3 lengthways. Lightly oil a frying pan and add the bread

3 slices of pumpernickel bread
2 tbsp of olive oil

Toast on each side for 1 minute. Cool. Cover with clingfilm so it doesn’t dry out

Spoon some brandade onto the toast and top with a cod flake

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Agnar Sverrisson

Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.

Cod brandade and olive tapenade

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