Brandade de Nimes
From rodge 13 years agoIngredients
- 150g/5oz salt cod shopping list
- 1 bay leaf shopping list
- 2 shallots, lightly crushed shopping list
- 100ml/4floz double cream shopping list
- salt and finely ground black pepper shopping list
- 3 - 4 Baby gem leaves shopping list
- olive oil shopping list
How to make it
- Wash well and simmer loin of salt cod with the shallot and bay leaf until cooked, yet firm. Remove from the cooking liquid and add to the cream in another sauce pan, heat together and beat well until smooth. Once cool, season and refrigerate until required. It should be stiff enough to form soft quenelles. To serve, garnish a starter plate with the leaves, quenelle the Brandade on top, drizzle with the vinaigrette and centre with amuse gulle bread.
People Who Like This Dish 1
- mystic_river1 Bradenton, Florida
- rodge Manchester, UK, GB
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Reviewed by 1 people-
Now that sounds wonderful. thanks for the post.
mystic_river1 in Bradenton loved it
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