Edna's salt cod brandade

Chef Jenna Mooers shows you how to work with this East Coast staple

Edna restaurant Halifax

Sitting in the tenth spot, Halifax's popular eatery, Edna, rounds out enRoute's list of Canada's Best New Restaurants for 2014. Sticking with an East Coast ingredient that just needs a little love to shine, Chef Jenna Mooers shares her recipe for a salt cod brandade; perfect for starting a dinner on a cold fall day.

Salt cod brandade

4/5 lb salted cod
6 cups milk, (or enough to cover the cod)
2 bay leaves
1 bunch fresh thyme
6 cloves garlic
4/5 lb potato puree, (essentially well-mashed potatoes)
4 cups heavy cream
1 tablespoon finely chopped chives
2 tablespoons finely chopped parsley
kalamata olives, pitted, for garnish
olive oil, for garnish

Rinse Salt Cod.

In a large container, cover salt cod with water and refrigerate for 48 hours, changing the water to remove excess salt.

In a medium saucepan, cover the salt cod with milk. Add bay leaf, thyme, and garlic and bring to a simmer until fish is tender and flakes easily, about 40 minutes. Stir occasionally to keep from scorching.

Remove fish from liquid and set aside. Remove thyme and bay leaf and reserve the milk.

Combine warm potato puree, warm poached salt cod, and warm reserved milk in a large sauce pan over medium heat, stirring frequently.

When mixture becomes fully blended, add cream and continue to stir on medium heat to achieve a smooth consistency.

Fold in fresh chopped chives and parsley.

Serve warm and garnish with black kalamata olives and a drizzle of extra virgin olive oil as well as grilled sourdough for spreading.

Serves 2 to 3
Prep Time:
2 days
Cook Time:
1 hour