One of the mysteries of the English language finally explained.
A Provençal dish consisting of salt cod mixed into a puree with olive oil and milk.
- ‘There's a gratinated brandade whose proportion of salt cod to potato was perhaps too meagre but it was delicious nonetheless; there's steak with a smothering of foie gras and gratin dauphinois.’
- ‘Rustic yet refined, the brandade is a hearty fish casserole made with cod, potatoes and cream.’
- ‘Chilean sea bass in a sauce of mirin, soy, ginger juice, lavender honey, and safflower oil is accompanied by Sandor's take on the classic brandade.’
- ‘The brandade is a hearty fish casserole made with cod, potatoes and cream, permeated with the flavour of fresh leeks.’
- ‘Marky and I ate the lot, then asked if the same could be done with the brandade.’
- ‘I had fillet of cod topped with an oyster fritter and served with smoked haddock brandade and cherry tomatoes poached in olive oil for €44.’
- ‘But this sort of cooking defines itself by the multiplicity of its components, so there was also a dice of warmed smoked salmon and poached cucumber, bok choi, salt cod brandade and, on the side, a cup of tomato consommé.’
- ‘We were brought a plate of cold and bright green pea soup, refreshing and tasty, and a little coffee cup of cold brandade de lotte, with green peas sprinkled on top.’
- ‘Sprinkle some parsley in the center, set a cod fillet on top and spread with brandade.’
- ‘Some are adaptations of the old favourites, some are new dishes invented around specific produce: for example, smoked haddock brandade or slow-cooked lamb with chermoula.’
- ‘Foie gras terrine with peach compote is almost as noteworthy as the brandade galette with lobster, the mussels with fennel and saffron, the superb scampi risotto, and the leek-chanterelles-and-bacon tart.’
- ‘Neither dish sparks like the moist cod stuffed with brandade and chorizo, or the lean but luscious lamb loin accompanied by slices of shoulder braised with citrus.’
- ‘The restaurant's menu - pricey short ribs, a big, chalky version of cod and brandade, a dessert tart made from warm Stilton cheese - seemed a little incongruous in this stiff, uptown setting.’
- ‘The emphasis in both is on locally caught fish: starters of smoked-mackerel brandade, Harwich crab and Colchester oysters; mains of monkfish, turbot and sea bass, or a ragout of fish and shellfish called zarzuela depescado.’
- ‘Seared cod comes with a soothing pocket of brandade, and roast pork has the pleasure of both brash sauerkraut and toddy-soaked prunes for company.’
- ‘You can prepare through step 4 up to 1 day ahead; chill brandade airtight, and store crumbs airtight at room temperature.’
- ‘The mixture should be coarser than standard brandade.’
- ‘That afternoon we learnt to fillet and skin fish and make a brandade and haricot bean soup with truffle oil.’
- ‘Pan-fried fillet of Cornish red mullet, salted cod brandade and bouillabaisse jus, caramelised raspberry and Tahiti vanilla millefeuille are flavour bursts that I hope never to forget.’
- ‘Cod brandade, a dish that can have all sorts of creepy variations in Manhattan, was properly leavened with olive oil and whipped potatoes, and served with a basket of warm pita bread for dipping.’
French, from modern Provençal brandado, literally ‘something that has been shaken’.
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