Name: White fish brandade
Cook time: 25 min
Total time: 25 min
Ingredients: 200 gram sebago potatoes, peeled, coarsely chopped; 2 cup (500 millilitres) milk; 350 gram white fish fillet, skinless, boneless; 1 small white onion, coarsely chopped; 2 clove garlic, quartered; 2 tablespoon olive oil; 2 tablespoon lemon juice; 1/4 cup (60 grams) sour cream

White fish brandade

While a classic French brandade is based on salt cod, it can be made with any fish, flaked into a garlicky sauce. We used ling here, and the resultant take on the traditional is not only just as good but easier to prepare too.

Ingredients

200 gram sebago potatoes, peeled, coarsely chopped

2 cup (500 millilitres) milk

350 gram white fish fillet, skinless, boneless

1 small white onion, coarsely chopped

2 clove garlic, quartered

2 tablespoon olive oil

2 tablespoon lemon juice

1/4 cup (60 grams) sour cream

Method

1.Boil, steam or microwave potato until tender; drain. Cool.

2.Meanwhile, in a large non-stick frying pan, bring milk to a boil; add fish, return to boil. Reduce heat; simmer, uncovered, until fish is cooked through, turning once during cooking.

3.When fish is cool enough to handle, break up over food processor or blender; process with potato and remaining ingredients until mixture forms a smooth paste. Place brandade in serving bowl, cover; refrigerate 30 minutes. Serve with crusty bread, if desired.

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Ingredients

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