Brandade with Cod and Spinach

Name: Brandade with Cod and Spinach
Yield: 10
Ingredients: 1.8kg Knorr Potato Flakes 2 kg; 1.3kg Fresh Cod; 450.0g Onion; 100.0g Butter; 200.0ml Crème Fraiche; 500.0g Fresh Spinach; 20.0ml Lemon Juice; 0.0g Japanese Breadcrumbs - Panko; 1.0item Lemon

Brandade with Cod and Spinach – - Recipe

Traditionally served with bread and potatoes, this comforting French dish is enjoyed all over Europe. And once you make it, you’ll see why it’s so popular.

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Brandade

Knorr Potato Flakes 2 kg 1.8 kg
Knorr Potato Flakes 2 kg

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Added to cart: Knorr Potato Flakes 2 kg

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Fresh Cod 1.3 kg
Onion 450.0 g
Butter 100.0 g
Crème Fraiche 200.0 ml
Fresh Spinach 500.0 g
Lemon Juice 20.0 ml
Japanese Breadcrumbs - Panko
Lemon 1.0 item

Western

Baking - Braising

Knorr Potato Flakes

Traditionally served with bread and potatoes, this comforting French dish is enjoyed all over Europe. And once you make it, you’ll see why it’s so popular.

...

Method

Brandade
- Prepare the Knorr Potato Flakes and mix with crème fraiche.
- Cool down to room temperature.
- Clean and cut the onions in half moon shapes.
- Fry the onions in butter until they are soft.
- Cut the cod in cubes 3x3 cm.
- Season the cod cubes with salt and pepper.
- Mix the cod with the onions and the potato mash.
- Wash and dry the spinach and mix with the other ingredients.
- Season with the lemon juice, lemon skin, and salt.
- Add melted butter and mix together.
- Divide the mixture over the cocottes.
- Sprinkle with breadcrumb and some melted butter.
- Bake in the oven for approximately 25 minutes on 175 degrees Celsius.
- Make sure the breadcrumbs a nicely golden brown.
Plating
- Grate some lemon skin over the warm brandade.
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