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.
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.
We do it too in France, we call it " accra de morue ", in general accra de morue are spicy. ( morue= French for salt-cod) www.google.fr/search?q=accra+de+moru&newwindow=1&client=seamonkey-a&rls=org.mozilla:fr:unofficial&source=lnms&tbm=isch&sa=X&ei=h-fvVNCZKcXcao6dgdAN&ved=0CAgQ_AUoAg&biw=1920&bih=858
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. ;)
How long can you keep the salted cod in that wood box, if it was shrink wrapped? I have had a box for a couple of months that I never opened and now I'm afraid.
In Norway we still eat a ton of salted cod. In my county we have a factory which sells it at 4 dollars/pound. I think there are more Italian, Portuguese and Spanish recipes than Norwegian ones.
@@knrst9061 yeah mainly in Portugal because we love it. People talk about the best restaurants to eat it at. They say there are over 1000 ways to eat salted cod.
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).
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.
I have read some comments. Salted cod is very different to fresh cod to which you have added salt. Simple. I have only had it once at my folks place (I was the only one in the family who loved it) and only had it once since. The thing about cooking is that there are some things you love that you cannot buy in a pub/café/restaurant - cook them yourself or go without.
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.
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)
My parents are both from the east cost of Canada. We do cod cakes with the potato and onion(no oil), rolled in flour and fried. Mmmm I must make those soon. Mustard is the condiment of choice in the house here. My husband is French, he'd like this on home made bread. Thank you!
To quote an author who I can't remember his name, "salt cod is the easiest thing in the world to do without". You made me want to get some and make this. And yes, we do love our wood.
HI again chef John, I love brandade (de morue). I have only ever bought it here in France, fresh ,at one of the supermarkets and it is delicious. You can also buy it in small tins, I always have a couple in my pantry. In the summer I grow squash and pumkins, I sometimes stuff the flowers with the brandade and then roast the flowers in the oven with drizzled olive oïl and bread crumbs, so delicious! I love the salt fish dish Aïoli, it is often served hère on Fridays as the dish of the day, a lot of the time it is just unsalted cod and not the traditional salt fish Morue. Your recipie has inspired me to make it myself, probably without the cayenne hahahah. Thanks again Mxx!
I'm going to try this. I'm from Newfoundland in Canada and we do sure love our salt cod. Usually I make something called Fish and Brewis. Which is salt cod and hard tack served with scrunchions.
Hi Chef, Just made this for the first time, in fact my first "salt fish" recipe and it needed salt! it was great and thanks for being there. Keep up the great work.
I haven’t had this since the mid seventies. I can still remember the taste, it was delightfully fragrant and the cod was the real star, thanks for reminding me. I’ll make it soon, :)
In the C'bean we simmer the cod and change the water twice until most of the salt is out. It saves a lot of time. Great dish, i'll have to try this some time this week.
Yum that looked tasty. We have a version on the East coast of Scotland, but instead of salt cod we use smoked fish like the traditional "Smokies" (a type of smoked haddock), though kippers (smoked herring) are sometimes used. Makes a brilliant comforting supper.
Watching you soak that fish reminds me of a Tongan dish. I'm Tongan and my mum makes a dish which has fried, boneless fish that is coated in a flour and egg mixture and is then cooked in coconut cream. It's soooo good :)
Quick tip: you can boil the salted cod to expedite the salt extraction. checking the saltiness every 2min after the water comes to a boil. We use salted cod a lot in Trinidad & Tobago and that's what we do. no need to soak overnight
My gawd Chef I found someone that knows how to prepare and cook salt fish. When I hear someone say you boil the fish for a half hour that really puts me off because you are taking all the goodness and flavour out of the fish and you have nothing left but yuck. You bring it to a boil and then take it out when it starts to break apart. Thanks for the great way to make your recipe of the day.
@Nicole Ryan Salt cod is some of the flakiest fish there is. Best served boiled with grated carrots and bacon. Drenched in bacon-fat and potatoes. Every week my dad used to make it.
Salted cod isn't really rare if you live in an area of the united States with a lot of latins. I live in fl and we can find it in walmart in a normal plastic bag. We use this in a lot of our cooking. Try a spanish supermarket.
I grew up eating cod fish cakes that are very similar to this (which looks super awesome by the way). We are of Norwegian descent and our salt cod came in wooden boxes too. I think that is the traditional way for long term storage. I dislike most fish, but done like this, the fishy taste really is good! :-)
I wonder if anyone here that is saying just use fresh cod and add salt have ever in their live tasted real salted cod? I don´t mean fresh cod with added salt, but this kind that has to be soaked. It is just like saying why eat gravlax, just use fresh salmon and add salt and dill just before serving.
Love this idea in Dominican culture we usually eat it stewed in tomato sauce over rice or for breakfast over mangu or or yuca and in Bacalaito which is like a Spanish hush puppy this is different it's creamy I think breadcrumbs for a crispy topping sounds awesome
You should really try "truffade" next time you go in France. It's potatoes mashed with garlic and Auvergne tomme cheese (it pretty much sums it up). Try to hit Le Plomb du Cantal, a restaurant near the Montparnasse tower in Paris next time you visit, it's to die for. "Aligot" is a mashed version of it (but I prefer the first one because of the chunks and the large tastes that it presents). Bon appétit!
Finally a recipe using bacalhau (salted cod)... you should try some Portuguese recipes. Any store that considers itself Portuguese will have bacalhau and you can also probably find it already unsalted, boneless and shredded because we use it in a lot of dishes, We have a stupid amount of recipes that use bacalhau. For a moment it looked like "Bacalhau com natas" (Salted cod & cream).
Incroyable! This could easily pass as an Acadian dish. They were the French who returned to Eastern Canada from Louisiana a few years after the Expulsion of the Acadians. Their typical fare was potato, though usually grated, and salt cured fish.
Carol A. Marshall Would you be adventurous enough to try the Acadian dish, poutine a la rapure, not to be confused with poutine, it's construction is like the scotch egg. There are vids about it on the net. I've not had the time myself to experiment!
Had to share this with my friend in Florida 🇺🇲, we always spent Christmas eve with their family and bacalhau was always the center of attraction for the main meal....... Sadly we still hostages of South Africa 🇿🇦
Had this dish yrs ago & never forgot just how good it was. Question - I have a freezer full of rock cod I caught here in NCal. I'd like to attempt this dish with it. Any changes to procedure after the salted cod gets multiple soakings? Thank you very much.
Hi Chef, I wanted to ask you whether salted cod has to be used for this dish or can we substitute it with regular cod and just adjust the salt afterwards.
You could skip that step of soaking the salt cod and just boil the salt out of it and add a little sugar to it. That's what we do here in the Caribbean.
@yandrsupreme Salted cod has a way different flavor and texture than just fresh cod with salt added to it. There is a matched to the madness... Boiling the salt fish usually ruins it a bit from what I've heard, I've never tried boiling it out though myself..
Well you did it again !! your recipe was easy enough to follow and it looked delicious and I bet it tasted very delicious. I enjoy your humor and your just right verbiage. How tasteful . Tom in Minneapolis.
Where I come from it is called Bacalao and the one we get is from Alaska... We boil it two times in water until the excess salt is removed and then we cook it... with tomato sauce peppers and potatoes and is delicious... but I think I will be trying to cook it this way because it look good also...
This looks so yummy... The bad part is its hard to find salt cod here except at Christmas time when we buy a ton of it to make Baccala tomato sauce (we do the feast of 7 fishes) ....would it really change the flavor if i used fresh? I dont want to but i might not have much choice...
Chef John, this is right on time! I'm having a gathering tomorrow and I needed an appetizer. Can the fish be substituted for crab or shrimp? One of my friends doesn't like fish...
I'm from Nice. Yes, it is a main dish. Never seen it eaten on bread. You make a large platter of it and people eat their portion without usually needing anything else - same as lasagna for example. A salad on the side would surely be nice. Also, the bread crumbs on top are mandatory.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/241556/Brandade/
If you can show put item name.because language problem.i am from sri lanka
Hi John, love your recipes!
For this brandade, do you throw away the garlic, or mash it in with the potatoes?
Can this dish be made with frozen cod from regular grocery store?
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 !
C’est vrai..chez nous c’etait dinner ave un frisée a l’ail...super
I adore the South of France. I was there in 2010. Absolutely exquisite!❤❤
That's really good to know. Thank you 😊
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.
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.
We do it too in France, we call it " accra de morue ", in general accra de morue are spicy. ( morue= French for salt-cod)
www.google.fr/search?q=accra+de+moru&newwindow=1&client=seamonkey-a&rls=org.mozilla:fr:unofficial&source=lnms&tbm=isch&sa=X&ei=h-fvVNCZKcXcao6dgdAN&ved=0CAgQ_AUoAg&biw=1920&bih=858
kazauksp
Looks good.
I mean, I'll eat pretty much anything so take this with a grain of salt, but I'd eat that.
Bragolove é parecido com Bacalhau com natas
That sounds delicious. Going to have to try it.
In Portugal too is bolinhos de bacalhau
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. ;)
How long can you keep the salted cod in that wood box, if it was shrink wrapped? I have had a box for a couple of months that I never opened and now I'm afraid.
It's been refrigerated the entire time too.
Bacalhau
In Norway we still eat a ton of salted cod. In my county we have a factory which sells it at 4 dollars/pound.
I think there are more Italian, Portuguese and Spanish recipes than Norwegian ones.
@@knrst9061 yeah mainly in Portugal because we love it. People talk about the best restaurants to eat it at. They say there are over 1000 ways to eat salted cod.
I swear, if Chef John cooked crystal meth rather than all this delicious food, he would still add "a pinch of cayenne" to it.
Or some Chili P
Would he be the Jesse Pinkman of the cooking world? ( I tried to do an homage to chef John, but I don't have the skills he does.)
'it really gives you that extra rush at the start!'
Lol yess!
a pinch of cayenne never hurt nobody hahaha
sometimes I just watch your videos because I like hearing you talk :)
I think a lot of us do
its my bedtime ritual lol
Hannah I do too.
azeemthecoolbean same lol
Kay Tesfaye
same!!! Seriously... why are these videos so good at bedtime? It's a phenomenon!
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).
Fuck it being the appetizer. Just eat all of it as the entire meal.
lol I'm the same way xD
yes, actually it is a full meal for french people. not a spread. You can aet this with salad and bread.
I live in the South of France. It's not an appetizer here. It's an entire meal.
Schlomothebest i confirm ( i'm from montpellier) we shouldn't tell the about the "toilet method" to unsalt the cod.....
telemachin
Je suis de Montpellier aussi. Jamais entendu parler de la méthode des toilettes.
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.
Formidable!
I'm not much of a fish person- but this spread changes everything! It looks absolutely delicious.
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.
You crazy bastards drink trees' blood and call it maple syrup.
i know!
I'm dying ahhahah
MrBeatboxmasta Don’t forget getting maple syrup from wood!😉
Canada's favorite love making position is so both people can watch the hockey game at the same time. U can figure it out 🏒🥞🤣
In the Caribbean we call salted cod..."salt fish". It's used in many different dishes in various Caribbean countries.
Really??
i love the blue and black crust
Stahhhhpp!!!
#relevant ;)
.---. Lord
-.-
It's gold and white.
I made your pea soup, dropped in a scoop of brandade...and wallah!!
Absolute magic..thanks chef John
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.
The essence of understanding a recipe: look at the ingredients, the proportions, the temperature and time, and go with the flow.
I have read some comments. Salted cod is very different to fresh cod to which you have added salt. Simple. I have only had it once at my folks place (I was the only one in the family who loved it) and only had it once since. The thing about cooking is that there are some things you love that you cannot buy in a pub/café/restaurant - cook them yourself or go without.
I like the extra seafood dishes you've been doing lately, makes me grateful i live on the coast
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.
It's nice to see unique flavor being made from time to time.
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)
My parents are both from the east cost of Canada. We do cod cakes with the potato and onion(no oil), rolled in flour and fried. Mmmm I must make those soon. Mustard is the condiment of choice in the house here.
My husband is French, he'd like this on home made bread. Thank you!
To quote an author who I can't remember his name, "salt cod is the easiest thing in the world to do without". You made me want to get some and make this. And yes, we do love our wood.
HI again chef John, I love brandade (de morue). I have only ever bought it here in France, fresh ,at one of the supermarkets and it is delicious. You can also buy it in small tins, I always have a couple in my pantry. In the summer I grow squash and pumkins, I sometimes stuff the flowers with the brandade and then roast the flowers in the oven with drizzled olive oïl and bread crumbs, so delicious! I love the salt fish dish Aïoli, it is often served hère on Fridays as the dish of the day, a lot of the time it is just unsalted cod and not the traditional salt fish Morue. Your recipie has inspired me to make it myself, probably without the cayenne hahahah. Thanks again Mxx!
Oooh...I just decided what I'm going to with the first batch of this year's zucchini flowers! Thanks from New Jersey!
I'm going to try this. I'm from Newfoundland in Canada and we do sure love our salt cod. Usually I make something called Fish and Brewis. Which is salt cod and hard tack served with scrunchions.
Hi Chef, Just made this for the first time, in fact my first "salt fish" recipe and it needed salt! it was great and thanks for being there. Keep up the great work.
its so interesting to see another way of cooking it. Im so used to cooking it Caribbean style.
Im 19. And i watch most of your videos when im hungry
I honestly upvoted this video only after I've heard the Nice pun. Brilliant as usual!
I love salt cod, I cook it once a week with white wine, butter, parsley and salt/pepper. I gotta try this spread recipe too, looks so good!
Chef John thank you for making my Friday better.
Your intros always puts a smile on my face
I haven’t had this since the mid seventies. I can still remember the taste, it was delightfully fragrant and the cod was the real star, thanks for reminding me. I’ll make it soon, :)
In the C'bean we simmer the cod and change the water twice until most of the salt is out. It saves a lot of time. Great dish, i'll have to try this some time this week.
I'm french and I can confirm brandade is definitely underrated. This looks sooo good
Beautiful and packaging! We in uk have small bits encased in vacuum packed plastic! Lucky you!
Hi Chef John, I enjoy your videos 'cause you teach simple, understandable and to the point...taking the "difficulty" put of cooking
i love your voice/the way you speak - it reminds me of the way my grandpa used to read bedtime stories to me
Yum that looked tasty.
We have a version on the East coast of Scotland, but instead of salt cod we use smoked fish like the traditional "Smokies" (a type of smoked haddock), though kippers (smoked herring) are sometimes used.
Makes a brilliant comforting supper.
Watching you soak that fish reminds me of a Tongan dish. I'm Tongan and my mum makes a dish which has fried, boneless fish that is coated in a flour and egg mixture and is then cooked in coconut cream. It's soooo good :)
Quick tip: you can boil the salted cod to expedite the salt extraction. checking the saltiness every 2min after the water comes to a boil.
We use salted cod a lot in Trinidad & Tobago and that's what we do. no need to soak overnight
Hi chef John, I'm a vegetarian ,but I watched this recipe, n loved it , am gonna do it with veggie options! Thank you 🙏🙏
this is perhaps the best recipe he has posted an that is saying a lot, everyone I have served it to that thinks it sounds horrible end up adoring it.
I found your channel a week or two ago. I'm LOVING IT!!
Agreed, this dish should be more popular. Very appetizing starter.
We use salt-fish (salted cod) a lot in our cuisine...buljol is my fave, i love it.
I watch your videos at two or three in the morning right before I sleep. I should kick the habit.
I wish someone does a good Chef John impression! lol I love the way he speaks!
My gawd Chef I found someone that knows how to prepare and cook salt fish. When I hear someone say you boil the fish for a half hour that really puts me off because
you are taking all the goodness and flavour out of the fish and you have nothing left but yuck. You bring it to a boil and then take it out when it starts to break apart.
Thanks for the great way to make your recipe of the day.
anything but boiled fish :/
@Nicole Ryan Salt cod is some of the flakiest fish there is. Best served boiled with grated carrots and bacon. Drenched in bacon-fat and potatoes. Every week my dad used to make it.
@Nicole Ryan Bacalao? Very popular party-food and for weddings and such .
Chef John “I really don’t get why this appetizer isn’t more popular...” ::unwraps rare, imported product from Canada in a wooden box::
Salted cod isn't really rare if you live in an area of the united States with a lot of latins. I live in fl and we can find it in walmart in a normal plastic bag. We use this in a lot of our cooking. Try a spanish supermarket.
I grew up eating cod fish cakes that are very similar to this (which looks super awesome by the way). We are of Norwegian descent and our salt cod came in wooden boxes too. I think that is the traditional way for long term storage. I dislike most fish, but done like this, the fishy taste really is good! :-)
Damn you're killing it with the uploads lately. Keep it up chef!
This is a very excellent delivery of brandade.
I wonder if anyone here that is saying just use fresh cod and add salt have ever in their live tasted real salted cod? I don´t mean fresh cod with added salt, but this kind that has to be soaked. It is just like saying why eat gravlax, just use fresh salmon and add salt and dill just before serving.
Smarty pants!
ok
+Sigurveig Grimsdottir I have never tasted the real stuff. I would like to though.
Or "why eat pickles just eat cucumbers with vinegar sugar and dill"
I'm Portuguese and i can attest to this.
Love this idea in Dominican culture we usually eat it stewed in tomato sauce over rice or for breakfast over mangu or or yuca and in Bacalaito which is like a Spanish hush puppy this is different it's creamy I think breadcrumbs for a crispy topping sounds awesome
That is an Awesome Dish and that's a Full Dish not just an appetizer. That's a Dish to Me! And a Delicious one too.
What a unique and interesting dish. I know that sounds like tepid praise, but really it's not. I think it looks scrumptious.
Looks Excellent ❤
OMG My 2 Favorite foods, fish and potatoes together in a glorious toasty spread...yes, I'm Irish Lol! :)
Chef John. Thank your for a different recipe for salted cod cuz I love salted cod. I am definitely gonna try this!!! ❤️❤️❤️
I'm a fan of anything with Bacalao!
Kristine Reyes Bacalhau
Kristine Reyes Bacalhau com natas is a portuguese food
+César Nobre I'm Dominican, we call it Bacalao😊
@@Luckyamor bacalhau in portuguese/bacalao in spanish
"Product of Canada" by da Jaysus dats gotta be from Newfoundland!!
You should really try "truffade" next time you go in France. It's potatoes mashed with garlic and Auvergne tomme cheese (it pretty much sums it up). Try to hit Le Plomb du Cantal, a restaurant near the Montparnasse tower in Paris next time you visit, it's to die for. "Aligot" is a mashed version of it (but I prefer the first one because of the chunks and the large tastes that it presents). Bon appétit!
Finally a recipe using bacalhau (salted cod)... you should try some Portuguese recipes. Any store that considers itself Portuguese will have bacalhau and you can also probably find it already unsalted, boneless and shredded because we use it in a lot of dishes, We have a stupid amount of recipes that use bacalhau.
For a moment it looked like "Bacalhau com natas" (Salted cod & cream).
The wood veneer placemat really brings this fish together 😉
that's next on my cooking list , absolutely divine
Incroyable! This could easily pass as an Acadian dish. They were the French who returned to Eastern Canada from Louisiana a few years after the Expulsion of the Acadians. Their typical fare was potato, though usually grated, and salt cured fish.
Carol A. Marshall Would you be adventurous enough to try the Acadian dish, poutine a la rapure, not to be confused with poutine, it's construction is like the scotch egg. There are vids about it on the net. I've not had the time myself to experiment!
Chef John prepping cod like a Portuguese, well done sir.
une recette de brandade géniale! Un grand merci de France!
Mod Squad! Really?? I must be close to your age I am 51. Great video as always!
MikeTheBarber63 51
I'm 28 and I kno who the mod squad is or was lol
Food Wishes this explains a LOT! I just hope Room 222 isn't repeat tonight but I like Love, American style even in repeats! Thanks for a reply, Chef!
+MikeTheBarber63
You should Lust, American Style.
XHamster. (wink wink)
It was also a crappy movie from 1999
LOVE this dish. Hey, Chef John, thanks for bringing back the rimshot. Ba-DUM-tish!!!
I tried this dish in Portugal and it was delicious
Had to share this with my friend in Florida 🇺🇲, we always spent Christmas eve with their family and bacalhau was always the center of attraction for the main meal....... Sadly we still hostages of South Africa 🇿🇦
You've drawn attention to the freakishly small wooden spoon, but no one ever mentions your freakishly huge kitchen sink
Had this dish yrs ago & never forgot just how good it was. Question - I have a freezer full of rock cod I caught here in NCal. I'd like to attempt this dish with it. Any changes to procedure after the salted cod gets multiple soakings? Thank you very much.
salt cod is readily available here in NL Canada. it is fantastic !
Oh, wow, lovely presentation. What's the life span of the spread once it cools down? Can you reheat it?
Hi Chef, I wanted to ask you whether salted cod has to be used for this dish or can we substitute it with regular cod and just adjust the salt afterwards.
You could skip that step of soaking the salt cod and just boil the salt out of it and add a little sugar to it. That's what we do here in the Caribbean.
@yandrsupreme Salted cod has a way different flavor and texture than just fresh cod with salt added to it. There is a matched to the madness... Boiling the salt fish usually ruins it a bit from what I've heard, I've never tried boiling it out though myself..
Omg, that's delicious. I grew up eating that :)
My only smile today was caused by this video. Will probably not be making this dish but I sure appreciate the humor, thanks.
heyimjocelyn8 hey i know this comment was 2 years ago, and you'll probaly never see this, but i hope you smile many times every day now :)
Smile!
Well you did it again !! your recipe was easy enough to follow and it looked delicious and I bet it tasted very delicious. I enjoy your humor and your just right verbiage. How tasteful . Tom in Minneapolis.
Can you use fresh cod and skip that whole water step? Thanks. Love your recipes.
Where I come from it is called Bacalao and the one we get is from Alaska... We boil it two times in water until the excess salt is removed and then we cook it... with tomato sauce peppers and potatoes and is delicious... but I think I will be trying to cook it this way because it look good also...
Dude, so classic French! I love the channel!!
David Cisneros is a portuguese food, bacalhau com natas
I love your recipes but I honestly watch your videos just to hear your voice and jokes! Haha
A mortar and pestle gives the best texture when adding the olive oil. I had this on the menu in my restaurant, no-one knew what it was.
this is great. I grew up on salted cod
This looks so yummy... The bad part is its hard to find salt cod here except at Christmas time when we buy a ton of it to make Baccala tomato sauce (we do the feast of 7 fishes) ....would it really change the flavor if i used fresh? I dont want to but i might not have much choice...
Not trying to knock your cayenne pepper addition, but I've just discovered Aleppo chilli powder and I'm hooked.
A arte de fazer gastronomia, e incrível, !
You are the General Zod of your Food Wishes brandade!
Beautiful serving tray. Where'd you get it?
Chef John, this is right on time! I'm having a gathering tomorrow and I needed an appetizer. Can the fish be substituted for crab or shrimp? One of my friends doesn't like fish...
Looks fantastic, Chef John.
So when are you going to publish another cookbook?
I love these comments almost as much as Chef John.
Very similar to fish pie from England... Do you think this would also work as a main with a simple, crisp, tangy/zesty salad?
I'm from Nice. Yes, it is a main dish. Never seen it eaten on bread. You make a large platter of it and people eat their portion without usually needing anything else - same as lasagna for example. A salad on the side would surely be nice. Also, the bread crumbs on top are mandatory.
potato and cod is always a perfect combo and with some rustic bread, it just is great :D
This looks good. Who makes that lovely pot you were cooking the cod in? Is it enamel and does it get stained from food?