Quick Recipes and Easy

Brandade Of Cod – A Traditional Recipe Of Wonderful Provence

This dish is a must in Provence! Try it, it’s simple to do!

This dish can be served as a main course: or as an appetizer, in which case you should reduce the quantities by half. As an appetizer serve with a green salad and toasted slices of plain or whole grain bread.
The dish can be prepared without marinating in salt.

The quantities of cream and olive oil given are approximate; the amount will depend on the way you do the preparation and your taste, the brandade can be made more or less thick.
If you wish to reduce the stout content of this dish: milk may be used in place of the cream, or a mixture of half cream and half milk. Use of olive oil is excellent in many diets
Brandade is also commonly prepared with boiled potatoes, added to the mixture: add about 1/3 of potato to 2/3 of fish.

Serves 4

Preparation time: 15minutes
2 hours marinating time
Cooking time: 6 minutes

Ingredients

1 lb cod fillets
4 oz coarse sea salt
1 bay leaf
1 sprig of thyme

1 to 2 oz cream
Fresh parsley (optional)
4 to 6 tbsp olive oil

Preparation

1- Place half of the salt on a tray. Lay the cod fillets on the salt and cover with the remaining salt. Place in a refrigerator for 2 to 3 hours.
2- When done, rinse the fish in fresh cold water.
3- Place some cold water in a pot along with the thyme and bay leaf and then immerse the fish in it. Bring to the boil and simmer for about 5 minutes.

4- Remove the fish from the water (leaving the bay leaf and sprig of thyme behind) and place the fish in a clean, empty pot. Discard the water, bay leaf and thyme.
5- Flake the cod with a fork. Place on a low to very low heat. Add the cream, a small at a time, alternatively add the olive oil a small at a time and keep stirring. The mixture should become slightly thickened and creamy (it should be creamy enough to be spread on toast) and all the ingredients well mixed together.
6- Flavour with pepper. Salt should not be necessary due to the marinade; check the taste and add salt if needed.
7- Serve warm or lukewarm on toasted bread.



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