Author: Linda Schneider
Smoked Trout Brandade
Recipe by Linda Schneider of Wild Greens & Sardines Prep Time: 10 Minutes | Cook Time: 60 Minutes Serves: 6
- 1/2 pound potatoes peeled
- 1 cup half and half
- 3/4 pound smoked trout bones removed, flaked
- 3 garlic cloves peeled
- A few sprigs of thyme
- 1 bay leaf
- Black pepper
- 3/4 cup olive oil
- Squeeze of lemon juice
- 2 Tbsp flat leaf parsley chopped
- Crusty French baguette
In a large pot, cover the potatoes with water and bring to a boil. Reduce the heat and simmer until the potatoes are easily pierced with a fork, about 30 minutes. Drain the potatoes. Mash using a food mill, ricer, or potato masher. Transfer to a bowl. Cover with a plate to keep warm. Set aside.
Meanwhile, in a medium saucepan, heat the half and half over medium-high heat. Add the smoked trout, garlic, thyme, bay leaf, and a few grinds of black pepper, and bring to a simmer.
Once it comes to a full simmer, remove from the heat, cover, and let sit for 10 to 15 minutes to infuse the flavors of the herbs and garlic.
Discard the thyme sprigs and bay leaf. With a slotted spoon, transfer the fish and garlic cloves to a food processor, reserving the half and half. With the motor running, slowly drizzle in the olive oil. Then drizzle in the reserved half and half.
Add the mashed potatoes and pulse until smooth and fluffy. Season with salt, pepper, and lemon juice to taste. Fold in the chopped parsley.
Transfer to a one-quart ovenproof (if heating) gratin baking dish. Serve at room temperature or, better still, hot with a crusty baguette. If baking, preheat the oven to 400F.
Bake until golden on top and warmed through, about 15 to 20 minutes.
Brandade can be prepared up to one day in advance and stored in the refrigerator; bring to room temperature before serving (or baking).