Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 300g piece blue eye

  • Sea salt

  • 1 bay leaf

  • ½ tsp peppercorns

  • Generous sprig thyme

  • 1 shallot, roughly chopped

  • 2 cloves garlic, peeled and sliced

  • 1½ cups milk

  • 150g potatoes

  • 3 tbsp approx. extra virgin olive oil


  • Start Recipe One Day Ahead:

  • 1.

    Place fish on a plate and sprinkle both sides generously with sea salt.

  • 2.

    Place fish in a colander standing over the plate and refrigerate for 24 hours.

  • Next Day:

  • 1.

    Select a heavy-bottomed dish that can go on top of the stove, add the spices, herbs, shallot, garlic and milk and bring to simmering point.

  • 2.

    Add the fish. If there is not enough liquid to cover it, add a little water.

  • 3.

    Cover the pan and poach for about 10-15 minutes until quite tender.

  • 4.

    Cool in liquid for a few minutes and then remove to a tray. Discard the skin and any bones. Strain the milk and reserve it.

  • 5.

    Whilst fish is poaching cook the potatoes.

  • 6.

    Pass cooked potatoes through a potato ricer and then transfer to an electric mixer. Beat the potatoes with the fish until very smooth.

  • 7.

    With motor running gradually add some of the reserved poaching liquid, alternating with the olive oil. The finished mixture should be very smooth and creamy. Taste for seasoning.

  • 8.

    Spread brandade onto croutons of grilled bread and serve with wedges of the layered crespeu and roasted tomato sauce.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 49kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 0g
  • Carbohydrate 3g
  • Sugar 1g
  • Sodium 84mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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