Pissalat
Pissalat is a specialty of French cuisine . The salted pasty fish sauce contains various spices such as thyme , bay leaves , cloves, marjoram, oregano, pepper and fennel. The name is derived from peis salad in Nissart and means "salted fish".
In the vicinity of Nice, the sauce , which probably originated from the ancient Garum , is still produced today and used in various ways in regional cuisine. The piss salad is eaten as a fish sauce with dressing or other cold and warm dishes, sometimes just with bread. It is a typical ingredient in local cuisine, e.g. B. as the eponymous ingredient of the pissaladière . The production is similar to that of the ancient Garum, Vietnamese Nuoc Mam and the Thai "nam pla", whereby anchovies and anchovies are fermented alternately with salt in a closed clay vessel in the sun.
Individual evidence
- ↑ a b Benvenuto, Alex. Les cuisines du Pays niçois , Serre éditeur. Nice: 2001. ISBN 2-86410-262-5
- ^ Armance Royer: La Peche sur la Cote des Alpes-Maritimes . In: Nice Historique . 33, p. 37.