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Cod 'Two Ways'


Serves 4



  • Brandade (Salt Cod Cake)

  • 2 lbs. salted cod

  • 2 1/2 cups extra virgin olive oil

  • 1 cup heavy cream

  • 1 lb. potatoes, peeled, cooked and mashed


Panko bread crumbs, as needed 1 egg, diluted with a little milk as needed (egg wash) Flour for dredging


Black Cod:

  • 4 each 6 oz. Black Cod fillets, skin on oil as needed

  • 1 cup Nage Sauce (recipe to follow)



  • 1 head celery

  • 4 lbs. onions

  • 1 each fennel bulb

  • 3 heads garlic

  • 1 bunch leeks, washed, greens included

  • 1 bouquet garni

  • 2 cups water

  • 1 750 ml bottle Chablis or other dry white wine


For the Brandade (Salt Cod Cake):

Desalt the salt cod by soaking it in water overnight, changing the water several times. Cut fish into pieces and poach gently in water for 8 minutes. Drain and remove any skin or bones that might be present. Heat 3/4-cup oil in a heavy-bottom skillet until almost smoking, then carefully add the cod and crush with a wooden spoon. When a paste has formed, remove from heat and alternately add the remaining oil and cream. Add mashed potatoes and season with salt & pepper. Allow the brandade to cool and then form into golf ball- sized balls. Dredge each ball in flour, then egg wash, then breadcrumbs. Set-aside until ready to serve.


For the Black Cod:

Heat a large skillet. Season the cod on each side with salt & pepper. Add a little oil to the pan and sear the fish, skin side first. Press down on the fillets to prevent them from curling. Cook until skin is crispy, about 3 minutes, then turn fish over and cook on the other side about 2–3 minutes.



This quantity makes more than you will need for the recipe, but it keeps well refrigerated.


In a large pot with a little oil, sweat the vegetables (without browning) for an hour. Add wine and bouquet garni and simmer for 45 minutes. Add water and simmer for another 45 minutes. Strain. Take 1 1/2 cups of the nage base and simmer to reduce until only one cup remains. Using an immersion blender, emulsify 1 lb. of butter into the mix, season and serve.



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