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Brandade

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By

Matthew Evans

Abstract

This dish, based on the provençale classic, is even better when made with fish you’ve salted yourself. We used stripey trumpeter, lightly cured for a few days, which is quite different to the heavily salt-cured cod traditionally used in this dish. The soaking and cooking of the fish will differ accordingly. Use your taste as a guide as to how much salt is a good thing.


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