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A seasoned purée of Provençal origin prepared from salted cod, olive oil, milk or cream, and sometimes potatoes.

[French, from Provençal brandado, from Old Provençal, past participle of brandar, to shake, from brand, sword, of Germanic origin; see gwher- in Indo-European roots.]


(French brɑ̃dad)
(Cookery) a Provençal dish of salt cod puréed with olive oil and milk
[French, from Modern Provençal brandado, literally, something that has been shaken]
References in classic literature ?
Just the same they got bumper crops, an' father's house-patch of tomatoes was eaten by the black beetles.
The writer names names: Brandade de Morue, Bebe, Kodiak, Bacalao.
starter of lightly cured salmon, cod brandade, fresh lobster terrine and pickled cucumber and gespacho shooter
Us adults didn't bother much with on-site entertainment - except a superb tasting of local specialties including wines, olives, olive oils, honey and brandade de morue, a puree of salt cod.
Braised wild boar, lobster brandade, buffalo tartare, crispy sweetbreads, sauteed skate wing and pumpkin pie are among the several options in the four-course meal priced at $65 per person.
You can prepare through step 4 up to 1 day ahead; chill brandade airtight, and store crumbs airtight at room temperature.
or Steamed organic salmon served with smoked cod brandade and buttered spinach, topped with parmesan and herb tuile, accompanied by black treacle, chilli and sesame seed dressing.
line on brandade and finish garnishing with crisps, curls, parsley
Turner talks about a dish of red mullet and brandade, a classic French pure of salt cold, olive oil and milk.
p London Carriageworks, Hope Street, Liverpool 0151 705 2222: Pan roasted fillet of turbot on spring onion brandade with rocket pesto, grilled vine tomatoes and courgettes with an anchovy and mussel sauce and leaf salad, two courses pounds 19 or three courses pounds 25p Sapporo Teppanyaki, pictured, 134 Duke Street, Liverpool 0151 705 3005: Grilled yakitori chicken on bamboo skewers, pounds 9.
The first course at Marche this year will be an hors d'oeuvres plate with bites of brandade (salt cod puree) in puff pastry, an anchovy-flavored celery salad and slices of toasted baguette spread with black and green styles of tapenade.