Lunch
Brandade de Morue Tiède with Charred Beet Chips & Hazelnut Oil
A Provençal classic reimagined: luxurious, emulsified salt cod purée enriched with olive oil and cream, served warm with earthy charred beet chips, crispy sage leaves, and a drizzle of toasted hazelnut oil for depth and crunch.
1003calper serving
69gprotein
34gcarbs
65gfat
15min prep 25min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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