Brandade
A French culinary term to describe vigorously beating milk and olive oil into poached fish to make a thick white purée. Seen in the salt cod dish 'brandade de morue'.
Waitrose ...
Brandade:
A creamy pureé of poached salt cod, mashed potatoes, cream, olive oil, and ample amounts of sauteed garlic. The mix is usually about half salt cod and potatoes and is indigenious to the south of France.
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Vladislav Jankovych » Pearl Restaurant London » Informations » Culinary Glossary » Food B-words » brandade ...
Brandade is a mashed salt cod blended with olive oil and a little garlic until it is a smooth cream.
Salt cod brandade is a mainstay of Mediterranean mezze and a perfect party dip in winter months. Serve with plenty of crusty bread.
Ingredients
300ml/½ pint full-fat milk ...
Brandade
A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Bresaola
Thin slices of air-dried and aged salted beef filet.
Brandade - A purée of salt cod mixed with olive oil and potatoes. Another version of brandade is covered with Gruyere cheese and browned in the oven. Both are served with croutons.
brandade (de morue): warm garlicky purée of salt cod, cream & sometimes mashed potatoes
brebis (fromage de): sheep
bretonne: in the style of Brittany, dish served with white beans ...
morue, brandade, bacalao, bacalhau, lutefisk, and finnan haddle
it is often preferred to fresh cod. Haddock, hake, and pollock are
members of the cod family.
coda di bue (It.) Oxtail.
codorniz (Sp.) Quail.
morue, salt cod; brandade de morue, Provençal purèe of salt cod, flavored with garlic and olive oil
cacahouéte: peanut ...
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 See also: Cream, Olive, Olive oil, Garlic, Fish
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