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+--- Thread: Brandade de morue (/thread-1067.html)
- winemermaid - 02-12-2004
Hello ... it's been a while... I need some help with what to serve with brandade de morue (garicky salt cod puree). A ny suggestions?
- Kcwhippet - 02-12-2004
Since this is basically a Marseilles based dish, I would say about any Southern Rhone wine would work well. BTW, most recipes call for 1 to 3 cloves of garlic, but that's never enough. I always put in 4 or 5, and always finely mince it without crushing it. That way it tastes sweeter and not tongue biting hot.