Demonstrated at the 2011 Melbourne Food and Wine Festival.
Start Recipe One Day Ahead:
Place fish on a plate and sprinkle both sides generously with sea salt.
Place fish in a colander standing over the plate and refrigerate for 24 hours.
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.
Add the fish. If there is not enough liquid to cover it, add a little water.
Cover the pan and poach for about 10-15 minutes until quite tender.
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.
Whilst fish is poaching cook the potatoes.
Pass cooked potatoes through a potato ricer and then transfer to an electric mixer. Beat the potatoes with the fish until very smooth.
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.
Spread brandade onto croutons of grilled bread and serve with wedges of the layered crespeu and roasted tomato sauce.
Nutritional analysis per serving (14 servings)
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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