Nîmes style salt cod brandade with PDO huile d’olive de Nîmes

Nîmes style salt cod brandade with PDO huile d’olive de Nîmes

6 persons
20 minutes
10 minutes
720 minutes
Cost
Difficulty
Olive oil or Olives used : PDO huile d’olive de Nîmes

Tips and tricks

Serve as a main course with steamed potatoes, as a starter with a salad, or as an appetizer on toast.

Ingredients

  • 1 kg salt cod fillets
  • 20 cl milk
  • 20 cl PDO huile d’olive de Nîmes
  • Freshly-ground pepper
  • A few PDO olives from Nîmes
  • Desalt the fillets of salt cod over a period of 12 hrs, changing the water regularly.

  • Drain them and place them in a saucepan. Cover them with water and slowly bring it to a boil. Then lower the heat and simmer very gently for around 10 minutes.

  • Drain the cod, flake it into a deep dish, removing any bones. Coarsely crush the cod using a mortar and pestle or a fork.

  • Warm the milk and the olive oil. Add them to the cod in an alternating way, beating the mixture energetically with a wooden spoon.
    Sprinkle with pepper and serve the Brandade piping hot or lukewarm, along with a few olives.



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