The cod brandade

Cod brandade is a cod based specialty that is dried and salted cod. This specialty of Nîmes has spread throughout Occitania.

Ingredients

- 1 kg cod fillets
- 20 cl milk
- 2 cloves of garlic
- 1 glass of olive oil
- Pepper

The day before :

- Desalinate the cod fillets for 12 hours. It is usually advisable to rinse it and place it in a large container with cold water, in the refrigerator. Water should be changed two or three times a day, and the skin always placed upwards.

The next day :

- Drain the fillets and put them in a saucepan, cover with cold water and bring to a boil, then lower the heat and let poach with small simmers for about 12 minutes.
- Drain the cod, strip it into a dish and remove any edges.
- Peel the cloves of garlic and crush them coarsely. Add the cod in several times and crush it.
- Heat the milk in a saucepan over low heat. Alternatively stir in milk and olive oil, stirring vigorously with a wooden spoon. The brandade must be flexible. Stop incorporating the oil as soon as the consistency is reached.
- It can be added to the brandade, in the process of preparation a boiled and crushed potato, especially if the cod puree is too soft.

You can enjoy it with a warm potato salad or on grilled and grilled bread croutons for apero.