Smoked Fish Brandade
Photography by Aaron McLean.
INGREDIENTS
300 grams Agria potatoes
1 garlic clove, crushed
100-150 grams crème fraîche
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
200 grams flaked smoked fish e.g. hapuka, snapper or blue cod
chicory leaves to serve
toasted or crusty bread to serve
METHOD
Peel the potato and boil until soft. Cool and place in a blender or food processor with the garlic, 100 grams of the crème fraîche and the olive oil and blend until smooth. Season generously, add the flaked fish to the potato mixture and pulse several more times until the mixture is well combined.It will appear almost stiff when you put a knife or spoon in it. If the mixture is too dry then add the remaining crème fraîche and pulse again.
Serve the brandade on toasted bread with shredded chicory leaves on top or alternatively spoon into small chicory leaves. Grind over a little extra black pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.