Matcha-Infused Brandade-Style Pâté
Hello everyone! This is Keko from the online staff. ☺️
his is Keko from the online staff.
As the temperature gradually rises, we enter a season where we crave a touch of lightness on our dining tables. At times like this, tea offers an option beyond just "drinking"—it can be enjoyed as a culinary ingredient.
Today, I would like to introduce a Matcha-infused pâté inspired by "Brandade," a traditional dish from the Provence region of France.
This dish features a gentle, smooth texture blending salted cod and potatoes. By incorporating Matcha, we add a layer of rich umami rather than bitterness. While people often associate Matcha recipes with sweet confections, the true essence of Matcha lies in its aroma, umami, and lingering finish. Bringing it into savory cooking expands its charm in a completely different way.
In this recipe, the Matcha is added at the very end. By finishing the dish without applying heat to the tea, we preserve its vibrant color, aroma, and natural flavor profile.
When you take a bite, the mellow savoriness of the salted cod and the sweetness of the potatoes unfold, followed by the quiet, elegant resonance of Matcha. It feels as though the contours of the flavor shift slightly with every single bite. You can spread it on a baguette and toast it lightly, or serve it with crackers as an appetizer. Serving it slightly chilled makes it a wonderfully refreshing dish for this season.
Feel free to be creative with your beverage pairings. It pairs beautifully with the crisp lightness of white wine, the savory aroma of Hojicha (roasted green tea), or the refreshing finish of Sencha.
Enjoying tea as a culinary dish—with just that little bit of ingenuity, you can bring a fresh sense of discovery to your everyday table. Matcha is not just for sweets. Realizing that is perhaps one of the true joys of exploring tea.
Here is the recipe so you can recreate and enjoy this dish at home.
Ingredients (Serves 2 / Enough for 10–12 slices of baguette)
|
・Salted cod (boneless and skinless): Approx. 120g |
Instructions
1) Simmer the Potatoes
Peel the potatoes and cut them into bite-sized pieces. Place them in a pot with the milk and simmer over medium heat until tender (about 10–12 minutes).
2) Add the Cod
Add the boneless, skinless salted cod to the pot and simmer for another 3–4 minutes. Turn off the heat. Keep the remaining simmering liquid as it will be used in the next step.
3) Purée until Smooth
Transfer the mixture (including the liquid) to a food processor or blender and process until smooth. Season with salt, black pepper, and olive oil to taste.
4) Fold in the Matcha
Finally, sift the Matcha powder into the mixture and gently fold it in using a rubber spatula.
*Note: The key here is not to over-mix, which preserves the vibrant color and aroma.
5) Plating and Serving
Spoon the pâté into a serving dish and accompany it with toasted baguette slices or crackers. If desired, you can dust a tiny bit of extra Matcha on top, or garnish with yuzu zest and a light drizzle of olive oil for a beautiful finish.
Savoring Matcha as a savory dish reveals a completely different side to its character.We hope this plate opens the door to a wonderful new way of enjoying tea for you.
