Nîmes-style salt cod brandade with PDO huile d’olive de Nîmes

Preparation:

Desalt the fillets of salt cod over a period of 12 hrs, changing the water regularly.

Drain them and place them in a saucepan. Cover them with water and slowly bring it to a boil. Then lower the heat and simmer very gently for around 10 minutes.

Drain the cod, flake it into a deep dish, removing any bones. Coarsely crush the cod using a mortar and pestle or a fork.

Warm the milk and the olive oil. Add them to the cod in an alternating way, beating the mixture energetically with a wooden spoon.

Sprinkle with pepper and serve the Brandade piping hot or lukewarm, along with a few olives.

Our suggestion: serve as a main course with steamed potatoes, as a starter with a salad, or as an appetizer on toast.

We advise you to use an intense-tasting PDO olive oil from Nîmes for its aromas of greenery, pineapple, dry hay, red & yellow plum, which go well with salt cod.

You can also use one of these PDO olive oils: Aix-en-Provence, Haute-Provence, Provence, Vallée des Baux-de-Provence.