Smoked Fish Brandade
Photography Aaron McLean.
INGREDIENTS
300 grams Agria potatoes
1 garlic clove, crushed
100-150 grams crème fraîche
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
200 grams flaked smoked fish e.g. hapuka, snapper or blue cod
chicory leaves to serve
toasted or crusty bread to serve
METHOD
Peel the potato and boil until soft. Cool and place in a blender or food processor with the garlic, 100 grams of the crème fraîche and the olive oil and blend until smooth. Season generously, add the flaked fish to the potato mixture and pulse several more times until the mixture is well combined.It will appear almost stiff when you put a knife or spoon in it. If the mixture is too dry then add the remaining crème fraîche and pulse again.
Serve the brandade on toasted bread with shredded chicory leaves on top or alternatively spoon into small chicory leaves. Grind over a little extra black pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.