Recipe: Brandade of Pouting and Lemon Verbena

1 Prepare your broth, pour with 3 liters (3.2 qt) 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