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 de filet de lieu jaune; 3 pommes de terre moyennes nouvelles de Noirmoutier juste essuyées; 2 gousses d'ail dégermées et hachées; 8 cl d'huile d'olives bien mûre; Thym et laurier; Petits croutons (ficelle) aillés; 12 cl de coulis de tomate maison ou bio; Sel et poivre du moulin

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

Step-by-step directions

1 In a large casserole dish, pour 4 liters 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.