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Pissalat Pissalat (or pissala) is a condiment originating from the Nice region of France. The name comes from ''peis salat'' in Niçard and means "salted fish".〔Benvenuto, Alex. ''Les cuisines du Pays niçois'', Serre éditeur. Nice: 2001. ISBN 2-86410-262-5〕 It is made from anchovy puree flavoured with cloves, thyme, bay leaf and black pepper mixed with olive oil. Pissalat is used for flavouring hors d'oeuvres, fish, cold meats and the local specialty pissaladière. == See also ==
* Prahok * Larousse Gastronomique * List of fish sauces
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Pissalat」の詳細全文を読む
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