We tasted this brandade on toasts during our weekend in Aigues-Mortes. Specialty of Nîmes, the cod brandade is a typical dish of the region. This recipe is a tasty mixture of desalged cod, olive oil and milk, emulsified until you get a smooth and homogeneous texture. Generally served cold, it acts as “DIP” on toast (gluten -free) but can also accompany steam potatoes or other small vegetables. In Nîmes, it is served as a starter, as a main dish or even as an aperitif verrine. It is naturally gluten -free and brings beautiful Mediterranean flavors. Easy to prepare at home, it requires a little time to desalt the cod but is easy to make with few ingredients. It is a rustic dish, deeply rooted in the Occitan culinary history. Discover the traditional recipe here.
The gluten-free Nomadic plate
