A Cornish style of smoked brandade

A Cornish style of smoked brandade

By
From
Everyday Seafood
Serves
8 as a starter

My version of the French brandade, using Cornish smoked haddock and saffron, may upset purists, but who cares – it tastes really good! It’s versatile, too. You can dress it up in individual bowls to serve as a posh starter with toasted sourdough, or you can just whack it in the middle of the table with a pile of raw vegetables and everyone can dip away.

Ingredients

Quantity Ingredient
500g finest smoked haddock or smoked pollack, skinned and pin-boned
2 large baking potatoes, peeled
a pinch of saffron strands
300ml whole milk
2 garlic cloves, peeled and finely chopped
2 bay leaves
200ml cold-pressed rapeseed oil, plus a drizzle to finish
2 tablespoons flat-leaf parsley leaves, finely sliced
1 lemon, juiced, or to taste
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
sourdough bread, thickly sliced

Method

  1. Cut the potatoes into large even-sized chunks and place in a saucepan. Cover with water and add salt and the saffron. Bring to a simmer and cook for about 15 minutes until soft.
  2. Meanwhile, pour the milk into another pan and add the garlic and bay leaves. Bring to a simmer over a medium heat, then add the fish. Take the pan off the heat and leave the fish to cook in the residual heat of the milk for 6 minutes. Remove the fish and flake into a food processor; reserve the milk.
  3. Tip the potatoes into a colander and leave them to drain and dry off for a few minutes. Meanwhile, gently warm the rapeseed oil in a pan.
  4. Purée the fish in the processor then, with the motor running, slowly pour in the warm oil and the reserved milk through the funnel. Once it is all incorporated, add most of the parsley, saving a little for the garnish.
  5. Add the potatoes to the mixture and blitz for 30 seconds. Finally, add most of the lemon juice and a good sprinkling of pepper.
  6. Scrape the brandade into a bowl and give it a good stir. Taste and adjust the seasoning, adding more lemon juice if required.
  7. Just before serving, toast the sourdough slices. Serve the brandade topped with a drizzle of rapeseed oil and the remaining parsley, with the toasted sourdough on the side.
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