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Cod brandade -aperitif
A typical recipe from Nimes and the Languedoc
Cod brandade is a culinary speciality from Nîmes. It is very popular in Languedoc and Provence. The cod fillets are first soaked overnight to remove their salt and then boiled. You then make a puree with the cooked cod flesh to which you add milk and oil until you get the right consistency.
Serving suggestion:reheat over a low flame and serve with croutons. Brandade can also be flavoured with crushed garlic as is commonly done in Provence.
Composition : Morceaux de filets de morue 35%, Huile de colza, Anchois 4%, Lait, Sel, Carraghénanne (extrait d'algues marines).
Cannery : Azaïs-Polito
See all the products of "Azaïs-Polito"
Origin : Sète (France)
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70g - 10.6cl
3.95 €    |
The 720ml jar
8.25 € |
75g bag
2.10 € |
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