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Recipes Paul Bocuse |
Nîmes-style Puréed Salt Cod
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Fish |
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In a few words
"Le Cuisinier Durand, a cookbook published in 1830, includes the authentic recipe for brandade de Nîmes, a purée of cod without garlic, even if next door in Marseille they season their version generously with the herb.
In fact, I would not be surprised to find a hint of garlic flavoring the brandade made today in households surrounding Nîmes's famous Roman arena.
There are many other versions, some including anchovies and potatoes, and others without either garlic or milk.
In any case, this versatile fish, traditionally reserved for the Lenten season, is rarely considered a solemn dish."
Forks and spoons 4
Cooking preparation
2 heures
Materials -
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Ingredients |
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Recipes
"Begin soaking the cod a day in advance.
Place it, skin side up, in a colander set in a large basin of cold water and soak for 12 to 24 hours, changing the water several times.
If possible, place in the sink under a trickle of constantly running water for several hours.
Cut the cod in half.
Place it in a large saucepan and add enough cold water to cover.
Bring slowly to a boil and let simmer for a few minutes, skimming off the foam that rises to the top.
Remove the cod and drain.
Remove the skin and bones.
Keep warm.
In two separate saucepans, heat the oil and the milk.
Flake and purée the cod, either by placing it in a mortar and mashing with a pestle or by processing briefly in a food processor.
Incorporate the hot oil and milk a little at a time, alternating the two.
The brandade should not be too runny nor too stiff, and its texture should be fine.
Add a pinch of nutmeg and about a tablespoon of lemon juice.
Stir in the truffle slices, if using.
Serve the brandade at room temperature accompanied by the croutons."
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"1 3/4 pounds salt cod
1 1/4 cup olive oil
1 cup milk
Freshly grated nutmeg
1 tablespoon lemon juice
Truffle slices (optional)
To serve:
Croutons sautéed in butter
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