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BRANDADE with
Fresh Halibut
Printable Version (pdf)
 Ingredients
- 3/4 lbs. halibut
- kosher salt
- 1/2 lb. potatoes; equal parts russet and a yellow-fleshed
variety such as Yellow Finn or Yukon Gold
- 3 cup milk
- bay leaf, peppercorns, sprig of thyme, cayenne pepper
- 1/2 onion
- 5 cloves garlic
- 1/4 cup extra virgin olive oil
- 2 stalks green garlic or 2 cloves garlic
Makes: 6 servings
Preparation
- Salt the halibut very generously with kosher salt. Place
in a perforated pan or colander and let sit, refrigerated, for 2
days.
- Add the herbs, spices, onion and garlic cloves to the milk and
heat for 5 minutes, do not let boil.
- Add the halibut and poach until tender, around 5 to 7 minutes.
- Gently remove the halibut with a slotted spoon. Remove any
bones and skin.
- Meanwhile peel and chunk the potatoes.
- Cook in well-seasoned water or better still, use the milk the
fish was poached in.
- When the potatoes are tender, drain and puree them, either in a
ricer or a mixer using the paddle attachment.
- Pull out one third of the potatoes and add the halibut.
- Mix well, at medium speed if using a mixer, drizzling in the
olive oil and a bit of the cooking liquid.
- Keep mixing and adding liquid until the desired consistency is
reached.
- Pound the green garlic or 2 cloves of garlic to a fine paste in
a mortar and pestle and stir into the puree.
- For an even more full-flavored brandade, pass the onion, garlic
and aromatics through a food mill and stir some of this puree in as
well.
- Taste and adjust the seasoning as needed.
Printable Version
(pdf)
Recipe provided by Cooking for Solutions/Monterey
Bay Aquarium
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