{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Brandade of Smoked haddock

500g (11/4lbs) Undyed Smoked Haddock
450 ml (16 oz.) Milk
4 large Cloves garlic (More if small)
110ml (4 oz.) Good Olive Oil
225g (8oz.) cooked Potato
Juice 1 Lemon
Some Salt and lots of Black Pepper.

Lay the Haddock in a pan and cover with the milk.
Bring to the boil and simmer for about 5 mts.
Leave it in the milk to cool.
Peel and slice the garlic and put into a little pan on a low heat with the oil.
Cook for 4 mts until the garlic is transparent, donít let it brown.
Take the haddock out of the milk, lay it on a plate and carefully remove all skin and bones.
Pour off 225ml (8oz.) of the milk the fish was cooked in and heat it.
Put the boned and skinned fish into a food processor and pulse it.
Blend in the oil and garlic alternately with the warm milk pulsing all the time to blend well. The mixture should be smooth and thick but not liquid.
Mash the potatoes well and push through a sieve to remove any lumps.
Beat in some of the milk from the fish to make a thick mash.
Now , using a wooden spoon or a beater, beat the rest of the haddock into the potato. Taste and season with pepper, the lemon juice and some salt if necessary.

This can be eaten cold as a fish pate, or, better served warm with some crisp pieces of melba toast.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef