Nîmes-style brandade with olive oil from Nîmes PDO
Ingredients
- 1 kg of cod fillet
- 20 cl of milk
- 20 cl of olive oil from Nîmes PDO
- Freshly ground pepper
- A few olives from Nîmes PDO
Tip
Instructions
- Leave the cod fillets to soak for 12 hours, changing the water regularly.
- Drain them, then place them in a saucepan. Cover with cold water and bring slowly to the boil, then reduce the heat and leave to poach, simmering very gently, for about 10 minutes.
- Drain the cod, flake it into a deep dish and remove the bones.
- Coarsely crush the cod in a mortar using a pestle or a wooden spoon.
- Warm the milk and olive oil. Then stir them into the cod alternately, mixing the mixture vigorously with a wooden spoon.
- Season with pepper and serve the brandade piping hot or warm, adding a few olives.
Tip
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
Choose PDO olives de Nîmes for their crunch, their generous size and their buttery, nutty flavours.
Other green olives from PDO may also be suitable: Lucques du Languedoc PDO or olives cassées de la Vallée des Baux-de-Provence PDO.
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