Crispy Salmon Brandade
with tossed salad
Brandade is a delicious fish dish from the Provencal region of France. This version adds a crispy touch thanks to a light coating of golden breadcrumbs on top.
Tags:
Protein Rich
•Family Friendly
Allergens:
Milk
•Celery
•Cereals containing gluten
•Wheat
•Sulphites
•Fish
The quantities provided above are averages only.
Total45 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
2 unit(s)
Garlic
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Hello Muscat
(Contains: Celery)
50 grams
Grated Cheese
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
40 grams
Salad Leaves
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
200 grams
Salmon
(Contains: Fish)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)3042 kJ
Energy (kcal)727 kcal
Fat33 g
of which saturates14.6 g
Carbohydrate72.8 g
of which sugars4.8 g
Dietary Fiber7.8 g
Protein35.8 g
Cholesterol80 mg
Salt2.79 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Potato Masher
•Colander
Cooking Steps
1
- 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 4 tbsp of starchy cooking water to use later.
- Drain the potatoes in a colander and return to the pot, off the heat.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Pat the basa with kitchen paper. Lay into an appropriately-sized oven dish (this dish will be used later for the brandade). IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Drizzle with oil and season with garlic, salt and pepper.
- When the oven is hot, bake on the top shelf until cooked through, 10-15 mins.
NOTE: Swapping to salmon? Follow the recipe as written, replacing 'basa' with salmon.
3
- Meanwhile, 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.
- Using a fork, break the fish slightly and carefully mix with the mash.
- Mix the breadcrumbs and cheese in a separate small bowl. Season to taste with salt and pepper.
TIP: Leave a few larger pieces of fish to enhance texture of the brandade.
4
- Place the brandade in the oven dish.
- Sprinkle the cheese and breadcrumb mix over the top. Drizzle over a little oil.
- Bake on the top shelf until the brandade is nicely coloured, 10-12 mins.
5
- 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.
6
- Divide the crispy brandade between plates.
- Serve the dressed salad leaves alongside.
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