Smoked coley brandade
Mark Sargeant shares the secrets behind his version of a French classic of puréed fish, potato, garlic and cream
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1hr 20 mins
- Put the potatoes in a pan, cover with water, add a pinch of salt and simmer until tender. Drain and keep warm.
- In a large pan bring the milk, cream, bay leaf and thyme to the boil. Simmer for five minutes, remove from the heat and leave to infuse for 20 minutes. Bring the mixture back to the boil and add the coley. Reduce the heat and gently poach for 6-8 minutes, depending on how thick the coley is. Be careful not to boil or overcook the fish. Remove from the heat and cool for 10 minutes. Drain the coley, keeping the milk.
- Warm 50ml olive oil in a frying pan, then add the garlic and cook until golden. Cool a little. Put the oil, garlic, fish and potato in a food processor. Purée with a little of the cooking milk.
- Tip into a bowl then stir in the egg yolks, spring onions and season. Heat the oven to 220C/fan 200C/gas 7. Divide the mix between 4 x 200ml ovenproof dishes and bake for 12-15 minutes until golden and bubbling. Serve with the baguette slices.
PER SERVING
312 kcalories, protein 23.7g, carbohydrate 14.9g, fat 18 g, saturated fat 4g, fibre 1.4g, salt 1.99 g
Recipe from olive magazine, September 2011.
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Ingredients
- 300g potatoes , peeled and diced
- 750ml whole milk
- 100ml double cream
- 1 bay leaf
- 1 sprig thyme
- 400g smoked coley fillet (or use smoked haddock)
- extra-virgin olive oil
- 1 garlic clove , finely sliced
- 2 egg yolks
- 1 bunch spring onion , sliced
- baguette slices fried in olive oil to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1hr 20 mins
Ingredients
- 300g potatoes , peeled and diced
- 750ml whole milk
- 100ml double cream
- 1 bay leaf
- 1 sprig thyme
- 400g smoked coley fillet (or use smoked haddock)
- extra-virgin olive oil
- 1 garlic clove , finely sliced
- 2 egg yolks
- 1 bunch spring onion , sliced
- baguette slices fried in olive oil to serve
PER SERVING
312 kcalories, protein 23.7g, carbohydrate 14.9g, fat 18 g, saturated fat 4g, fibre 1.4g, salt 1.99 g
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25 September 2011
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16 September 2012
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