Ingredients

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.

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    " It was excellent "
    mystic_river1 ate it and said...
    Now that sounds wonderful. thanks for the post.
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