Last week, after a couple meals of dhal, rice, and fried salt fish; okra, and fried salt fish; karaila and fried salt fish, I had had more than my fill of fried salt fish. How-ever, I still had a container of little more than a cup of fried salt fish left back in the refrigerator. What to do with it, I wonder-ed. I knew that I wanted to transform the salt fish to make something that I could eat with a salad or with bread or biscuits, and then it hit me – Brandade!
Brandade is a dish made of salt fish that has been whipped to create a light, fluffy texture. It can be served as a dip or spread or baked with a crusty topping in the style of a gratin. It is both a French and Spanish dish. While supplemental ingredients vary, the star of the dish in both versions is salt fish, particularly salted cod.
