A typical recipe from Nîmes and the Languedoc
Cod brandade is a culinary speciality from Nîmes, which is very popular in Languedoc and Provence. The cod fillets are first soaked overnight to remove their salt, and are then boiled. You then make a puree with the cooked cod, adding milk and oil until you get the right consistency.
Serving suggestion: reheat over a low flame and serve with croutons. You can also mix the cod brandade with mashed potatoes and then brown in the oven. Brandade can also be flavoured with crushed garlic, as is commonly done in Provence.
Cod (35%), milk, salt, colza oil, E407 (natural thickener made of red seaweed extracts).
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