50% of cod for a true and generous taste of brandade
Discover this authentic dish of the Mediterranean region with 50% of cod. Indeed, Raymond Geoffroy is a company established since 1879 in the department of Gard in Saint Christol les Alès.
That, explain this cod brandade recipe, created 120 years ago for the beginning of Raymond Geoffroy brand. This product represents success and tradition: two values that are share by the brand.
A delicious product that you have to taste if you like the cod.
Raymond Geoffroy proposes you a recipe: Olivade in the Provencal:
- 400g of cod brandade from Nimes
- 6 soup spoons of blank olive oil
- 1kg of potatoes
- 100g of stoned black olives
- 2 soup spoons of black tapenade
- 1 clove of garlic
- 1 shallot
- 1 bunch of chives
- 2 sprigs of chervil
- 200g of tomatoes
In some boiling water, cook your potatoes with its skins and then, peel them and crush them.
Add the cod brandade and the olive oil. In a frying pan, make your garlic gold with the shallot, olives and tomatoes cut in dice.
Pour into a dish, your preparation of brandade by making a dome shape, then arrange your vegetables on the top and end your dish by spreading a little black tapenade all around: It is now ready.
This dish can be serve warm and/or cold.
Enjoy your meal!!
|Average nutrition facts||For 100g|
|Energy||455 / 1904.99||kcal / kJ|