Brandamincium
Brandamincium (brahn-dah-MEEN-choom)
Creamy Salt Cod Spread
A luxuriously smooth emulsion of salt cod, olive oil, garlic, and cream, whipped until light and airy, served with crusty bread.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow earthenware bowl
Garnishes: parsley, olive oil drizzle, black pepper
Accompaniments: toasted bread, crudites
Instructions
-
1
Drain soaked salt cod, place in cold water, and gently poach 10-12 min until flaky. Drain and remove skin and bones.
-
2
Flake the cod finely and place in a heavy saucepan over very low heat.
-
3
Alternately add olive oil and cream in thin streams, stirring vigorously and constantly.
-
4
Continue working the mixture for 15-20 min until it becomes a smooth, fluffy emulsion.
-
5
Stir in garlic and lemon juice. Season with white pepper.
-
6
Garnish with parsley and serve warm with crusty bread.
Did You Know?
The name brandamincium comes from the Monegasque words meaning to shake and to stir, describing the vigorous action needed to emulsify the cod.
Chef's Notes
Equipment Tips
- heavy saucepan
- wooden spoon
- mortar or food processor
Garnishing
parsley, olive oil drizzle, black pepper
Accompaniments
toasted bread, crudites
The Story Behind Brandamincium
Brandamincium is Monaco's take on the salt cod preparations found across the Mediterranean. During the era when fresh fish could not always be preserved, salt cod became a pantry staple. Monegasque cooks elevated it into this silky emulsion, traditionally served on Christmas Eve and during Lent.
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