Crispy Fish Brandade
with tossed salad
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
2 unit(s)
Garlic
250 grams
Hake
(Contains: Fish)
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Hello Muscat
(Contains: Celery)
50 grams
Grated Cheese
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Wheat)
40 grams
Salad Leaves
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the potatoes. Chop the potatoes into 2cm chunks (peeling optional).
Add the potatoes to the boiling water and cook until fork tender, 12-18 mins. Once cooked, reserve 4tbsp of potato cooking liquid to use later. Drain the potatoes in a colander and return to the pan off the heat.
Meanwhile, peel and grate the garlic (or use a garlic press).
Pat the hake with kitchen paper.
Lay the hake onto a an appropriately sized oven dish (this dish will be used later for the brandade). IMPORTANT: Wash hands and equipment after handling raw fish. Drizzle with oil, garlic and season with salt and pepper. When the oven is hot, pop the fish onto the top shelf and bake until cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
Mash the potatoes with, half the apple cider vinegar, creme fraiche, reserved cooking water and a knob of butter. Add the muscat and season to taste with salt and pepper.
Break the fish slightly and carefully mix wih the mash
TIP: Leave a few pieces of fish, you will find the real texture of the brandade.
Mix the breadcrumbs and cheese in a small bowl.
Place the brandade in the oven dish.
Cover with cheese and breadcrumb mix. Drizzle oil over them.
Bake for 10-12 mins in the top of the oven, or until the brandade is nicely colored.
When everything is almost ready, toss the salad leaves with the remaining apple cider vinegar and a drizzle of oil. Season to taste with salt and pepper.
Serve a portion of brandade on plates. Add the salad in a separate bowl or next to the brandade.
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