Brandade de Morue Recipe
Provencal French cuisine
This dish is an excellent Provencal starter course.
Morue is cod, and the brandade de morue is a cod fish-paste. You'll find it at a few restaurants, usually very good, and sometimes available in cans at the grocery store.
We were once taken severly to task for using a can of brandade de morue in this recipe. We agree that you can make your own "real" brandade, but it's a seriously long project.
1 can brandade de morue
1 head lettuce
4 tomato [tomate]
30 g pine nuts [pignons]
olive oil [huile d'olive]
bread (fresh baguette)
herbes de provence - especially thyme (basilic,thyme, parsley) [basilic]
1. Wash the lettuce and the tomatoes. Cut the lettuce into short strips and quarter the tomatoes.
2. Mix the lettuce with a light amount of olive-oil. Put a bed of lettuce on individual salad plates, add a few black olives and sprinkle on some pine nuts.
3. Slice and toast the bread, 3 or 4 per person.
4. Put a generous helping of the fish paste on the hot-toasted bread, and place on the lettuce. Put the tomato quarters around the toast.
5. Sprinkle some herbes de provence on the fish paste, and serve.
|Conversions||30 g = 1 oz = 2 Tbs||180 g = 6 oz = 3/4 cup|
|1 kg = 2.2 lbs||1 lt = 1.06 qt||60 g = 2 oz = 1/4 cup||225 g = 8 oz = 1 cup|
|0.45 kg = 1 lb||0.95 lt = 1 qt||115 g = 4 oz = 1/2 cup||450 g = 16 oz = 1 pint|