An alternative to the traditional brandade, Haddock's brandade recipe is a real delight.
Ingredients for 4 persons :
- 400 g of haddock
- 50 cl of whole milk
- 1 sprig of thyme
- 600 g of potatoes
- 60 g butter
- 1/2 bunch of chives
- 1 shallot
- 1/2 bunch of fresh coriander
- 1/2 bunch of basil
- 1/2 bunch of tarragon
- 10 cl of white wine
- 120 g butter
- 1 lemon
- Salt, freshly ground pepper
Haddock brandade, aromatic herb butter
- Place the haddock in a saucepan, cover it with whole milk and add the sprig of thyme and the garlic in a shirt. Cook over very low heat for 10 minutes (the "petals" of flesh should just separate). Drain, crumble and reserve the flesh. Store the milk in the saucepan.
- Peel and wash the potatoes, cut them into pieces, cook them in the milk used to cook the haddock until the flesh is tender.
Drain and mash with a fork. Pour into a salad bowl, then gradually incorporate the cooking milk so that the mash becomes smooth (not liquid). Cut the butter into pieces and add it to the mash, set aside.
For the herb butter:
- Peel and finely chop the shallot.
- Wash and chop half the herbs, place everything in a saucepan with the white wine. Simmer and reduce by half.
- Cut the butter into pieces, gradually incorporate it into the contents of the pan, whisking. Season, lightly lemon. Filter this butter. Chop the remaining herbs and add to the butter.
- Wash and chop the chives.
- Heat the mash, add the haddock, let cool and add the chopped chives.
- Arrange a circle of brandade on a plate, then surround it with a drizzle of herb butter.
Want some greenery? A small green salad or a pan of fresh spinach sautéed in garlic and butter will balance this brandade with delight.
The most greedy can also sprinkle some small garlic croutons.
Recipe: S. Samson, Photo: F. Hamel