Les notes chaudes et subtilement poivrées du cumin viennent souligner la douceur du potimarron, pour un velouté...
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Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
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salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
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Let yourself be tempted by our quality seafood, carefully selected for you.
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A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
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Texte 2
Since 1921, Albert Ménès has been pursuing the beautiful adventure of taste with greed and generosity.
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Catégories
-
-
-
-
Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
-
-
salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
-
-
-
-
-
-
Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
-
-
-
Categories 1
-
-
-
FAQ
-
-
-
Texte 2
Since 1921, Albert Ménès has been pursuing the beautiful adventure of taste with greed and generosity.
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Cod brandade
For 6 people
Preparation time : 20 min
Cooking time : 55 min
Ingredients :
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- 900 g desalted cod
- 6 potatoes
- 15 cl sour cream
- 1 tbsp olive oil
- 1 tbsp Albert Ménès Drôme garlic confit
- 1 tbsp Albert Ménès garlic semolina
- Pepper
Preparation :
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- Cut the cod into pieces and cook over a low heat for 15 minutes.
- Peel and dice your potatoes and cook for 20 minutes.
- Preheat your oven to 210°C (gas mark 7).
- Mash the cooked potatoes and cod in a bowl.
- Add the cream, garlic confit, olive oil, garlic semolina and pepper and mix well.
- Spread the mixture in a gratin dish and bake for 20 minutes.
- Serve your brandade with a green salad.
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Salted Drôme Garlic
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