Gastronomixs

Haddock brandade

A creamy fish purée made from salted haddock.

Haddock brandade

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Ingredients

1

kg

haddock fillet (with skin)

30

g

salt

8

ml

olive oil

400

ml

milk

4

cloves

garlic

 

 

pepper

Preparation method

  • Salt the haddock fillet and allow to infuse for 24 hours.
  • Poach in water at 80°C for 8-10 minutes.
  • Flake the haddock and remove the skin.
  • Add the olive oil and stir continually using a spatula.
  • Add the milk until it is entirely absorbed.
  • Season with pressed garlic and freshly-ground pepper.

Serving suggestions

  • Serve with rustic crusty bread or sourdough bread.
  • Add components of potato, rocket leaves, olives, and/or tomato.

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