Recipe: Brandade of Pouting and Lemon Verbena

Name: Brandade de tacaud et verveine citronnelle
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 4 portions
Ingredients: 500 g de filet de tacaud de ligne avec la peau; 200 g de pommes de terre épluchées farineuses; 10 cl de crème 30%; Pour le bouillon; dés de carottes et oignons; thym citron laurier et graines de moutarde; sel de mer; 2 gousses d'ail dégermées et hachées; 12 cl d'huile d'olives; chapelure; sel fin et piment d'Espelette; verveine juste ciselée

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.4/5 (8 reviews) Fishes

Prep 30 min

Cook 20 min

Rest 1h

Total 1h50

Servings 4 serv.

Ingredients for 4 servings

500 g of line-caught pouting fillet with skin
200 g of peeled floury potatoes
10 cl of 30% cream
For the broth
diced carrots and onions
lemon thyme, bay leaf and mustard seeds
sea salt
2 cloves of garlic, degermmed and chopped
12 cl of olive oil
breadcrumbs
fine salt and Espelette pepper
lemon verbena, just sliced

Step-by-step directions

1 Prepare your broth, pour with 3 liters of boiling water, add your diced potatoes, cook for 15 minutes then add the pouting fillets, cook for an additional 5 minutes, then turn off and cover for 10 minutes.

2 Drain everything (of course while keeping the broth)

3 Pass fish and potatoes together through a vegetable mill into a saucepan.

4 Add the cream and garlic, then salt and pepper with Espelette pepper, then slowly pour in the olive oil and at the last moment add your sliced lemon verbena, taste and serve with a few croutons

Poisson à la provençale