Salt Cod Brandade

A typical recipe from Nimes and the Languedoc Cod brandade is a culinary speciality from Nîmes. It is very popular in Languedoc and Provence. The cod fillets are first soaked overnight to remove their salt and then boiled. Then, milk and oil are added to the cooked cod until the right consistency is obtained.

Serving suggestion: warm over a low heat and serve with croutons, slices of baguette or mini-toast. Brandade can also be flavoured with crushed garlic as is commonly done in Provence.

Ingredients : cod (30%), milk, salt, vegetable oil, E407 (natural thickener made of red seaweed extracts).