Hake Brandade with Poached Eggs
Popular in France, Spain and across the Mediterranean. A great way to use up leftover milk, potato, bread and cooked fish or fish trimmings, some of the most wasted foods. A wonderful, creamy dish with a deep taste of the sea.
Serves [4]
Ingredients
4 large cooked potatoes or left over mash approximately 500 grams
1 pint of milk
2 cloves of garlic
100 millilitres of olive or rapeseed oil
400 grams of white fish trim, we usually use hake or cooked white fish
4 eggs
herbs such as parsley or dill, finely chopped (nice but not essential to garnish)
bread for toasting to serve with it
Method
Put the fish, cooked potatoes, sliced garlic clove and milk into a pan and season with salt and pepper and bring to a simmer. Remove from the heat and rest for 10 minutes. Drain off the milk and put rest of the ingredients back into saucepan.
Whisk the potato, garlic and fish and work into a nice smooth paste, pour the olive oil in and continue whisking. You’re looking for the consistency of a nice soft mashed potato. Slowly add the milk back in and whisk until desired consistency is reached.
Poach or soft boil the two eggs.
Toast the bread.
Make sure the brandade is hot, spoon into shallow bowls, top with a soft egg.
Serve with toast for dipping and mopping. Herbs such as parsley or chives are a nice extra to garnish, but not essential. Enjoy.
Recipe provided by head chef Mike Brown of Hood.
