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.
Ingredients: (serves 4)
• 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 the rest of the ingredients back into the 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 and 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.
Recipe provided by head chef Mike Brown of Hood for #FoodSavvy Norfolk & Suffolk