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. Generally 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.