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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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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**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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Our adaptation of this French classic offers a bit of a twist, thanks to a topping of tapenade.
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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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Recipes Network
Brandade De Thon(Tuna)
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Copyright 2007, Robert Irvine, All Rights Reserved
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amaffe
Smooth spread which can be used as an appetizer or a main course
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Chris Mills
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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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of Emeril Lagasse
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