Brandade - Hot Potato, Garlic, and Salt Cod Appetizer Spread

[Schlomothebest]

I'm French. I live in the South of France and it's exactly the way my grand mother used to make brandade ! Well done, chef !

[wheniskamar]

I swear, if Chef John cooked crystal meth rather than all this delicious food, he would still add "a pinch of cayenne" to it.

[elainebrown]

Great recipe! I've made this 5 times now and tweaked my own preferences.
I add 6 halved garlic cloves to the milk for poaching the cod (but not the water for boiling the spuds). Later, those garlic cloves are chopped fine and added to the cod/spud combo. I don't incorporate all the poaching milk liquid--some of it yes, but definitely not all. I do add creme fraiche to the spuds and then again to the spud/cod mixture, as well as some drizzles of EVOO, also lemon zest but not the juice. I end up with a mixture that is very thick/smooth, like mashed potatoes, but not so soft that it won't hold those neat little peaks & valleys on the top. I grate Parm-Regg. over the top before baking it. I do all of this because I am, indeed, the Mod Squad of my Brandade. Merci Chef John.

[haninvan]

sometimes I just watch your videos because I like hearing you talk :) 

[PumperMu]

Here in Brazil we use almost the same technique to make fried cod balls. But instead of adding the whole cooking milk we just add a little, then goes in the mashed potatoes and then we make balls and deep fry it. You can also bread them and they'll be extra nice.

[fmvgomes]

For those who ask "why the salted Cod?": in my country (which is Portugal) we only eat Salted Cod which was a very traditional and effective way to preserve the Fish. Even nowadays we have modern ways to preserve the fish but we still use the Salted Cod. Why? Because it's very different from the fresh fish in terms of flavour and texture. Also the recipe shown is not very different from a traditional main dish around here so those of you who want u can perfectly transform this in a very confort meal if you pair this with a salad and some olives. ;)

[Pierronimo]

As a southern french eating lots of brandade, this is the most appetizing brandade I have ever seen. Hats off.
I personnaly put cheese (like emmental rapé) in mine though.

[JayP]

Fuck it being the appetizer. Just eat all of it as the entire meal. 

[HotChocolateHitsOfficial]

I'm not much of a fish person-  but this spread changes everything! It looks absolutely delicious. 

[heyimjocelyn]

My only smile today was caused by this video. Will probably not be making this dish but I sure appreciate the humor, thanks.

[MrBeatboxmasta]

In Canada, wood is life. We drink wood juice, we use wood for heat, for construction, to breath and I won't tell you what we do with our morning wood.

[Neilpoe]

Chef John, you're an amazing man. Thank you for your recipes and soothing voice.

[aznchibikid]

Is it weird that I enjoy listening to you talk? The videos you make are amazingly easy to follow, and your manner of speech is quite lovely.

[tedadam]

I made your pea soup, dropped in a scoop of brandade...and wallah!!
Absolute magic..thanks chef John

[lovetrish]

This looks SO good, I love salted cod but have never put it in anything other than soup. Can't wait to try this recipe, it looks so simple yet delicious.

[vytae]

I watch a lot of youtube but you are pretty much the only youtuber that I found that make traditional recipes from where I'm from
I miss home so I love it! Thank you!
(I actually got some brandade send to australia by my mother but it was a tin, a good quality tinned one)

[RealEstateManager]

I like the extra seafood dishes you've been doing lately, makes me grateful i live on the coast

[MrDannyg]

I made this dish this weekend. I'll post a couple of comments for posterity. First, my cod wasn't nearly as nice as yours. Once I washed it, it appeared to me to be not very white and not very appetizing. But since it would be shredded up anyway, I continued. I soaked it over night changing the water. I did it so much that at the end I needed to add salt to the final dish. The cod never got truly flaky no matter how long I cooked it in milk. But I used the food processor to chop it up well and it worked fine. I didn't have the measurement of the potatoes (my bad) and I made too many potatoes. I added the hint of Cayenne because, why not! The end product was tasty and the family enjoyed it, but I couldn't help thinking that it needed something (even after I added the salt). It might be because I had too many potatoes... All in all, a dish worth trying!  If you like the cod, check out the Puerto Rican and Cuban recipes for Bacaladitos fritos! They are also excellent (specially with a cold beer).

[Igrozhur]

I honestly upvoted this video only after I've heard the Nice pun. Brilliant as usual!

[aaaaaaaaaaaa]

It's nice to see unique flavor being made from time to time.