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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Brandade de Nimes is very little more than a white fish pate. Ingredients:
150g/5oz salt cod |
1 bay leaf |
2 shallots, lightly crushed |
100ml/4floz double cream |
salt and finely ground black pepper |
3 - 4 baby gem leaves |
olive oil |
Directions:
1. Wash well and simmer loin of salt cod with the shallot and bay leaf until cooked, yet firm. Remove from the cooking liquid and add to the cream in another sauce pan, heat together and beat well until smooth. Once cool, season and refrigerate until required. It should be stiff enough to form soft quenelles. To serve, garnish a starter plate with the leaves, quenelle the Brandade on top, drizzle with the vinaigrette and centre with amuse gulle bread.
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