Servings: eight as a starter; four to six as a side dish.
Brandade de morue is a voluptuous purée of salt cod enriched with milk and olive oil that’s distinguished all over Provence by varying amounts of garlic. This recipe is a more modern version of brandade with mashed potatoes added to it. It can be served as an appetizer with crusty bread or as a side dish.
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Easy. I cooked fish, then potatoes in milk in stead of water so as to use less oil at the end... ;-)
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