There brandade it is a typical preparation of Southern France, Provence and Languedoc. It’s based on salted cod which is creamed with milk and oil. The result of the preparation must be one soft cream.

Traditionally it is served as an appetizer garlic bread croutonsbut it can also be accompanied with polenta croutons as is done with Venetian cod which, however, is actually prepared with stockfishor dried cod, while cod is cod preserved in salt.

We have also experimented with this preparation with other types of fish, so if you are also curious, try these recipes: Brandade of monkfish au gratin with vegetables, Hake brandade, Bread boxes with cod brandade.

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