We enjoyed this brandade on toast during our weekend in Aigues-Mortes. A specialty of Nîmes, brandade de morue (salt cod brandade) is a typical dish of the region. This recipe is a flavorful blend of desalted salt cod, olive oil, and milk, emulsified until it reaches a smooth and homogeneous texture. Usually served cold, it makes a delicious dip on toast (gluten-free) but can also accompany steamed potatoes or other small vegetables. In Nîmes, it's served as a starter, a main course, or even in small glasses as an appetizer. It's naturally gluten-free and offers wonderful Mediterranean flavors. Easy to prepare at home, it requires a little time to desalinate the cod but is simple to make with few ingredients. It's a rustic dish, deeply rooted in Occitan culinary history. Here is the traditional recipe.
Ingredients
Preparation
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Desalt the cod for 24 hours, changing the water regularly.
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Poach it for 10 minutes in a pan of simmering water, then drain it.
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Carefully remove the skin and bones, then crumble the flesh.
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Peel and crush the garlic clove.
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In a saucepan, over low heat, gradually incorporate the olive oil and milk into the cod, while stirring vigorously with a wooden spoon or blending (depending on the desired texture).
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Add pepper, and adjust the salt slightly if needed.
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Serve hot with steamed potatoes or spread on gluten-free bread.
