Brandade of salmon
Category : Main dish
Cooking: 30 minutesPT30M
A solid dish to be served at the lunch. Brandade is more common with cod.
The origin of the word is both Catalan (Spain) and Occitan (southern France), brandada is the past participle of the verb brandar that evokes beating into emulsion, which is made in the traditional recipe of brandade.
Brandade comes from Provence (France), and has become a traditional dish in the south of France and the north of Spain. But in Spain nor potatoes neither cream or milk are included. Garlic is also limited to Provence.
The origin of the word is both Catalan (Spain) and Occitan (southern France), brandada is the past participle of the verb brandar that evokes beating into emulsion, which is made in the traditional recipe of brandade.
Brandade comes from Provence (France), and has become a traditional dish in the south of France and the north of Spain. But in Spain nor potatoes neither cream or milk are included. Garlic is also limited to Provence.
Ingredients
- Salmon: 100g
- Potato: 100g
- Milk: 10g
- Tomato: 20g
- Oil: 2g
- Vinegar: 2g
- Garlic: 1g
Ustensiles
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Saucepan.
Preparation
Tomato
Wash and cut into 4 pieces.
Remove the inner part with the seeds.
Marinate in the vinegar.
Potato
Peel and place in a saucepan.
Add milk.
Add garlic.
Cook 20 minutes over very low heat.
Salmon
Bold 10 minute if needed.
Brandade
Cut salmon into pieces.
Add the potatoes already cooked.
Turn off heat.
Let cool down.
Then crush everything together and mix with oil.
Serve
Put a ladle of brandade on a plate.
Place a piece of tomato on it.
Pour the vinegar where have marinated tomatoes.
Add pepper.