Drain and stuff each pimientos with cod brandade, fry them in a little olive oil.
Garnish the bottom of a plate with warm tomato fondue.
Sprinkle the pimientos with grated parmesan.
Put in the oven for 5 minutes.
Arrange 2 pimientos per plate, garnish with bay leaves and chives.
Tomato fondue:
Gently sweat the garlic and onion over medium heat, add the lightly crushed tomato, let melt for a few minutes and add the chopped herbs, add the butter in pieces and winnow until the sauce is smooth.
It is possible to add a bead of pesto around it.
http://www.recettes-hubert.com/brandade-de-morue-nimoise/
