Cod brandade

Once again a little classic of French gastronomy. What is less well known is that cod brandade parmentière has its origins in Nimes, although the raw material is cod caught in the Atlantic. But at a time when cold was not a widespread means of preservation, cod was salted to preserve it and transport it. This is how it ended up as the main ingredient in a Nîmes recipe. Suggestions: Here Pots Potes has everything you need! The dish is ready to eat. reheat in a bain-marie, in a traditional oven, or even in a microwave in an emergency: The practical format allows you to take the jar to the office without any risk since it can be stored at room temperature. You'll be happy to find your little dish again on the day you haven't planned anything to eat and don't want to go buy a sandwich at the local bakery! ;)