Fish + Meat

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cassolettes de Brandade de Morue / salt code brandade cassolettes

“Brandade de morue” is a local specialty from Nîmes, in the South of France. It is a sort of fish mash. It takes its name from the verb “brandar” which means in occitan (old local French language) “to shake”. As a matter of fact, to make a perfectly creamy and smooth mash you will need
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Macaronade Sétoise Poisson & Fruits de mer

The “macaronade” is a traditional dish from Sète made from macaroni and meat. A local restaurant, la guinguette chez Fady, created a seafood version which is by far my favourite mediterranean dish. It gathers all the main food specialties from Sète: stuffed squid and mussels and cuttlefish in rouille sauce (aïoli & saffron based sauce).
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Roasted Quails with cherries and Balsamic reduction

I usually do not like sweet and savoury food but I have to say, in this roasted quails recipe, the acidity of cherries perfectly balances the sugar. An easy recipe, perfect for the season/ You should give it a try! Time: 1 hour Ingredients (serves 2) 2 quails 2 handfulls of ripe cherries 2 tablespoons
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Summer Brandade Ravioli

This is the first time I ever manage to make my own ravioli! The secret: you should not put too much stuffing and you should try not to put any air in them (otherwise they explode while boiling…). This recipe requires a bit of time and skill, but you can always buy your pasta dough
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Vietnamese crepes served hot on a plate

(Banh Xeo Tom Thit) I cooked this recipe when I attended a Vietnamese cooking class during my trip to Saigon. Vietnamese food is all about seasoning, so please make sure to respect the guidelines for the dressing. You might use less sugar if you do not have a sweet palate, but for theother igngredients you
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photo des poivrons farcis à la brandade de Nimes

Recipe About “Brandade de Nîmes”: This typical fish dish from the city of Nîmes, in the Languedoc Roussillon, is made of a refined salt cod puree. It is also known as “Cod Brandade”. The name comes from the Provençal word “brandado” meaning “things stirred”. Indeed, the Brandade’s success is mainly based on a very prolonged
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