This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen is one I can’t say I remember ever seeing in a restaurant here in France although I have eaten it in people’s homes. Brandade de morue – or salt cod and potato purée – is a warm dish of puréed potatoes with de-salted salt cod mixed through with a generous helping of garlic, a few herbs and some cream. It’s served like an appetiser with toast and maybe a green salad. Perfect for the chilly temperatures right now.
I knew that finding salt cod without a lot of running around was going to be challenging so I went the cheat’s route – using regular cod. As many of you know I’m not much of a fish person so the idea of spending a long time looking for and procuring something I’m not mad about didn’t really fit in with my holiday plans (I’ve been working in slow motion since I arrived in France, it seems!) and I figured that since I was going to de-salt the cod anyway, why not skip a step (look away, purists!).