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Top Rated Brandade Recipes

Brandade
Note that the salt cod needs to be soaked for 24 hours, with a change of water every six to eight hours and a thorough rinsing at the end. You can continue to store the soaked cod for two to three more days in the refrigerator, so long as you keep it immersed in water and continue to change the water daily. Click here to see Taking 'The Latin Road Home.'
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**Mandy**
Brandade is taditionally made using salt cod but I found this version using tuna in an old issue of Delicious magazine.
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The Provençal specialty known as brandade is typically made with salt cod. Serve this vegetarian version as a main course topped with a poached egg. It's also great as a side dish or spread on toasts for an appetizer.
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www.epicurean.com
Combine halibut, mayonnaise, oil, garlic, salt, and a few grains of cayenne. Mix thoroughly. Place mixture in shallow casserole and top with mashed potatoes. Dot potatoes with butter. Bake in a moderate oven (350 degrees) fot thirty minutes or until ...
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Our adaptation of this French classic offers a bit of a twist, thanks to a topping of tapenade.
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Recipes Network
Brandade De Thon(Tuna)
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rodge
Brandade de Nimes is very little more than a white fish pate.
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Sunset MARCH 2002
Notes: This garlicky purée makes a good side dish as well as an appetizer. You can prepare through step 4 up to 1 day ahead; chill brandade airtight, and store crumbs airtight at room temperature. Bake chilled brandade 15 to 20 minutes.
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International Recipes
from Nice, FranceBrandade de MorueMorue is cod, and the brandade de morue is a cod fishpaste.You'll find it at a few restaurants, usually very good, andsometimes available in cans at the grocery store.This dish is an excellent Provencal starter ...
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Brandade De Thon(Tuna) recipe. Ready In: 30 min. Makes 4-6 servings servings 296 per serving Ingredients: white beans, garlic, water, olive oil, tuna, salt and black pepper, parmesan, parmigiano-reggiano cheese, grated, butter, bread crumbs
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International Recipes
from Nice, FranceBrandade de MorueMorue is cod, and the brandade de morue is a cod fishpaste.You'll find it at a few restaurants, usually very good, andsometimes available in cans at the grocery store.This dish is an excellent Provencal starter ...
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www.recipesource.com
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