Another recipe from the cooking class in Arles, France in 7/27/1998. Brandade de Morue is an olive oil emulsion of salt cod. Sounds a bit strange, but surprisingly good. The story shared with us was that salted cod was an important staple back in the time of the Vikings, who brought salted cod when they sailed into the Mediterranean to trade.
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Preheat: ° | Yield: 5-8 servings | |
Prep: 0:22 | Wait: 24:00 | Cook: 0:00 |