Recipe: Pollack Brandade on Noirmoutier New Potato Bases

Name: Pollack Brandade on Noirmoutier New Potato Bases
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Ingredients: 300 g (10.5 oz) pollack fillet; 3 medium new potatoes from Noirmoutier, just wiped; 2 garlic cloves, germs removed and chopped; 8 cl (0.3 cup) ripe olive oil; Thyme and bay leaf; Small garlic croutons (baguette); 12 cl (0.5 cup) homemade or organic tomato coulis; Salt and freshly ground pepper

By chef patrick Asfaux Fishes

Prep 40 min

Cook 30 min

Total 1h10

Servings 4 serv.

You can prepare this recipe the day before and reheat everything for 15 minutes before serving.

Recette Pollack Brandade on Noirmoutier New Potato Bases - Chef Patrick Asfaux

Ingredients for 4 servings

300 g (10.5 oz) pollack fillet
3 medium new potatoes from Noirmoutier, just wiped
2 garlic cloves, germs removed and chopped
8 cl (0.3 cup) ripe olive oil
Thyme and bay leaf
Small garlic croutons (baguette)
12 cl (0.5 cup) homemade or organic tomato coulis
Salt and freshly ground pepper

Step-by-step directions

1 In a large casserole dish, pour 4 liters (4.25 qt) of seawater or salted water, then add the thyme, bay leaf, and your potatoes. Cook over low heat for approximately 25 minutes.

2 After 15 minutes, gently place your pollack fillet on top of your potatoes, cover, then carefully remove it after 5 minutes and place it in a bowl or mortar.

3 Crush your fish, add your garlic, salt and pepper, then pour in your lukewarm olive oil while stirring.

4 Remove your potatoes, peel them or leave them unpeeled, and cut 4 slices from each. Salt and pepper them, then drizzle each slice with a touch of olive oil.

5 Place 3 potato slices on each hot plate, then top each with a spoonful of brandade crowned with a small crouton, and pour your hot tomato coulis around.