Cod Brandade Recipe With Olive Pate

This cod brandade with olive pate is the perfect aperitif for these dates. A bite starring the king of the Easter tables, the cod . This fish with hardly any bones, fat or many proteins is the most consumed these days. With an extra point of flavor that we will get with a simple olive pate. We serve with a little onion jam and some toast, enjoying to the maximum of a few different holidays. Take note of how to make a cod brandade with impressive olive pate.


  • 190 ml of evaporated milk
  • 2 potatoes
  • ½ glass of milk
  • 400 gr of desalted cod
  • 2 tablespoons of butter
  • ½ glass of olive oil
  • 50 gr of olives
  • 3 cloves of garlic
  • Pepper
  • Parsley

How to prepare wallach brandade with olive pate

  1. For this brandade we will need a mashed potato . This ingredient is what will get a much more intense flavor to a dough full of good sensations.
  2. We wash the potatoes, peel them and cook with water and salt. When they are ready, drain and grind. To give us a creamy puree, add a little butter.
  3. We season the puree and add the evaporated milk . We reserve while we continue with the rest of the ingredients.
  4. We continue with the cod we can use a frozen or salted piece, as long as we have desalted it before.
  5. We cut the cod into pieces of the same size . We put in a saucepan covered with cold water. We heat until it begins to boil. We remove from the heat and reserve, keeping a glass of the water from its cooking.
  6. We wait for it to cool down to mince it and remove any bone we put it in the blender jar.
  7. Heat the oil in a pan with the peeled garlic . When the garlic has taken color, we remove it. Strain the oil and put with the cod.
  8. Grind the cod add a couple of roasted garlic cloves. We will let it emulsify little by little.
  9. To finish the brandade we add the mashed potatoes . We cook this mixture about 5 minutes over medium heat and reserve.
  10. We prepare the olive pate by crushing the olives pitted with oil. We rectify with salt and pepper.
  11. We mix the pate with the brandade. We will give it shape in simple molds smeared with olive oil.
  12. We serve with a little of caramelized onion, some sprouts and a little of homemade aioli . We will have ready an entree that will impress the most demanding.

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