Recipe: Brandade of meagre with rosemary, candied lemons and black olives

Name: Brandade de maigre romarin citrons confits et olives noires
Prep time: 45 min
Cook time: 30 min
Total time: 135 min
Yield: 4 portions
Ingredients: 1 petit maigre de petits bateaux de 600 g environ les filets levés désarêtés et les arêtes les peaux gardées les filets recouverts de gros sel pendant 30 minutes puis lavés et asséchés .1 grosse pomme de terre farineuse épluchée et taillée en gros dés3 gousses d'ail dégermées et écraséeshuile d'olives mures1 citron de Menton (si possible)confit taillé en 2 la pulpe retirée et la peau taillées en une minuscule brunoise6 olives noires (kalamata si possible) dénoyautées et taillées finement1/2 litre de lait entier1Petite tomate sans la peau et taillée en petits dés1 belle branche de romarinpanuresel et poivre du moulin et une pointe d'Espelette.

By chef patrick ★ ★ ★ ★ ★ 4.3/5 (10 reviews) Fishes

Prep 45 min

Cook 30 min

Rest 1h

Total 2h15

Servings 4 serv.

Ingredients for 4 servings

1 small meagre from small boats of approximately 600 g with fillets removed, deboned, bones and skins kept, fillets covered with coarse salt for 30 minutes then washed and dried.
1 large floury potato, peeled and cut into large dice
3 garlic cloves, germed removed and crushed
mature olive oil
1 Menton lemon (if possible) candied, cut in half, pulp removed and skin cut into tiny brunoise
6 black olives (kalamata if possible) pitted and finely sliced
1/2 liter of whole milk
1 small tomato without skin and cut into small dice
1 beautiful sprig of rosemary
breadcrumbs
salt and pepper from the mill and a hint of Espelette.

Step-by-step directions

1- In a saucepan pour the milk adding 1/2 water, salt and pepper and heat gently.

2- In a large tea infuser put the fish skins, garlic cloves and rosemary then place this in the cooking liquid, then add the potato dice for 20 minutes of cooking, making sure it does not stick.

3- After 15 minutes add the fish fillets and after these 5 minutes turn off the heat and cover for 10 minutes of resting.

4- Then drain everything (potatoes and fish) and pour it all into a mortar if you prefer pounded or in a salad bowl if you blend it.

5- As a puree with a hint of chopped garlic, mount with 15cl of olive oil like a mayonnaise, add a little cooking liquid, a hint of Espelette and taste the seasoning.

6- In an oven-safe dish arrange your brandade then sprinkle with breadcrumbs then in the center arrange your small mixture of candied lemons, olives and tomato and place in the oven in grill position for a few minutes.
Serve hot

Maigre