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Smoked Trout Brandade

Smoked Trout Brandade – Recipe

Whether it is the French brandade de morue or the Spanish brandada de bacalao, versions of this smoky, creamy fish dish are very popular in regional France, Spain and Portugal. In addition to adding some style to your menu, it is also very easy to prepare.

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Ingredients per serve

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What you need

Whether it is the French brandade de morue or the Spanish brandada de bacalao, versions of this smoky, creamy fish dish are very popular in regional France, Spain and Portugal. In addition to adding some style to your menu, it is also very easy to prepare.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Poached Trout

    • Add smoked trout, garlic, lemon rind, thyme, and milk to a pan.
    • Bring to a boil, reduce the heat, and simmer over low heat for 5 minutes.
    • Cool for 10 minutes, then strain. Reserve the trout and milk. Discard the aromatics.
    • Flake trout, removing any skin and bones. Set aside.

  3. Mash

    • Return the poaching milk to the stove, and bring to a boil again.
    • Remove from heat and add KNORR Potato Flakes, whisking until thickened and smooth.

  4. Brandade

    • Add half the flaked trout to a food processor. Gradually add olive oil while blending until emulsified.
    • Fold through the mash and remaining flaked trout. Season.
    • Divide into serving ramekins, cover, then refrigerate overnight.

  5. To Serve

    • Bring ramekins to room temperature.
    • Sprinkle with parmesan and grill until the cheese has melted.
    • Serve brandade with sides of baguette, tomatoes, radishes, and olives.
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