COD BRANDADE PIE
Easy cod brandade pie. Whether you’re a seasoned foodie or a beginner, the cod brandade pie is a dish that you simply must try.
Brandade: A Personal Journey through French Cuisine
Please find for today, a very easy cod brandade pie…
As a lover of all things culinary, I have always been fascinated by the history and evolution of classic dishes. This blend of salt cod and olive oil has a rich history that spans centuries and continues to be a staple in French cuisine.
Originating from the 18th century in Aigues Mortes, this dish has been essential in French cuisine and continues to be a crowd-pleaser till today. The history of brandade is fascinating and its evolution through the centuries only adds to its charm.
For those who are unfamiliar, brandade is a blend of salt cod and olive oil that has been mixed to perfection. The name “brandade” stems from the Provençal word “brandado,” which means “stir.” The original brandade from Aigues Mortes was made from cod that was exchanged for salt and then dried. It wasn’t until it was introduced to Nîmes that the dish was elevated by mixing it with olive oil from the guarrigues. This fusion resulted in the creation of brandade de Nîmes, which became popular thanks to a French cook, Charles Durand from the Gard area. Durand’s culinary prowess and innovative spirit led him to even create a dish with brandade de Nîmes and truffles – a delectable combination that remains popular to this day.
A pie that packs a punch
Over the years, I have had the privilege of trying various versions of brandade, but one dish that always stands out is the brandade pie. This very easy cod brandade pie is the epitome of savoury and sweet, with its flaky, buttery crust providing the perfect contrast to the creamy brandade filling.
A Refined Experience
For the wine, you may experience the refinement and sophistication of a rosé wine from the Duché d’Uzès (Languedoc-Roussillon). Depending on the resource, it may be classified as either Languedoc-Roussillon or Rhône with the latter being part of the Southern Rhone region. Hailing from the charming town of Duché-d’Uzès, this exquisite rosé is crafted by the skilled winemakers at Domaine du Grand Chemin. The perfect combination of Grenache and Shiraz/Syrah grapes results in a wine that is both elegant and robust.
Pale Hue with Distinctive Tints
Enjoy the light, pale hue with its distinctive bluish tints, and be captivated by its potent aromas of fresh strawberries and citrus, with delicate floral notes rounding out the bouquet. The ideal serving temperature of 15 to 17°C enhances the taste and aroma of this unique rosé wine.
Pairs Beautifully with Classic Southern French Dishes
Perfect for a warm summer day or an intimate dinner party, Duché d’Uzès (rosé) pairs beautifully with classic Southern French dishes such as olive tapenade, pissaladière, mixed salads, smoked or marinated fish, and dried fruit.
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
COD BRANDADE PIE
Ingredients
- 2 tbsp crème fraiche
- 70 g gruyère grated
- 1 tinned cod brandade from Nîmes
- 1 puff pastry
Instructions
- Preheat your oven to 180 °C.
- In a bowl, combine the brandade with the crème.
- Place the puff pastry into a lined mould and prick it all over with a fork.
- Spread the mixture evenly on the pastry and add the gruyère on top.
- Put in the oven for 40 minutes.
- Serve with a nice salad.
Notes
