Brandade of Smoked Haddock
Brandade of Smoked Haddock
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Haddock
Cuisine
French
Servings
6
The French make this dish with salt cod, but it works very well with smoked haddock. It is best served warm with hot toast or with a tomato salad.
Ingredients
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450g piece smoked haddock with skin
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450ml milk
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Sprig of fresh thyme
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1 bay leaf
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8 peppercorns
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450g floury potatoes, peeled and diced
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150ml cold-pressed rapeseed or mild olive oil
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3 garlic cloves
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2 tablespoons chopped capers
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3 tablespoons chopped fresh parsley
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3 tablespoons chopped fresh chives
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extra oil, for drizzling
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freshly ground black pepper
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crusty bread or melba toast, to serve
Directions
Place the smoked haddock in a pan with the milk, thyme, bay leaf and peppercorns
Bring to the boil, then remove from the heat and allow to cool in the liquid
Next, simmer potatoes for about 20 minuites until completely tender then strain and mash well. Keep warm
Strain the milk from the haddock and reserve.
Break up the haddock into flakes and put in a food processor
Heat the oil in a saucepan, add the garlic and cook for a minute, but don't let the garlic brown
Turn on the processor and slowly add the oil in a steady stream until all used up
Scrape into a bowl and beat in the capers, chives and parsley, then the potato and enough of the reserved milk to give a soft creamy consistency
Seasonal well
Pile into a dish and drizzle with extra oil before serving with a pile of crusty bread or Melba toas