Brandade With A Collard Of Cucumber Recipe
Summary
Preparation Time40 MinCooking Time20 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
Ingredients
| Cod fillets | 700 Gram | |
| Dry white wine | 30 Milliliter | |
| Olive oil | 15 Milliliter | |
| Potatoes | 900 Gram | |
| Milk | 75 Milliliter | |
| Thyme | 25 Gram | |
| Bay leaf | 1 , crushed | |
| Garlic | 3 Clove (5gm), skinned | |
| Unsalted butter | 75 Gram | |
| Double cream | 45 Milliliter | |
| Freshly ground white pepper | ||
| Cucumber | 1/2 , thinly sliced | |
| Double cream | 45 Milliliter (Sauce) | |
| Unsalted butter | 25 Gram (Sauce) | |
| Lemon juice | 5 Milliliter, squeezed (Sauce) | |
Directions
1. Put the fish in a large, shallow heatproof dish or plate. Pour over the white wine and oil and cover loosely with cling film.
2. Microwave on HIGH for 5 minutes, turning the dish halfway through cooking time.
3. Peel the potatoes, cut into 1 cm (1/2 inch) cubes and put into a medium heatproof bowl with the milk, thyme and bay leaf. Cover loosely with cling film and microwave on HIGH for 10 minutes, stirring from the outside to centre halfway through cooking time. The potatoes should be tender and evenly cooked. Remove and discard the thyme and bay.
4. Using an electric hand-held mixer (or rotary beater or whisk) beat the garlic, butter and 45 ml (3 tbsp) double cream into the hot cooked potato. Add the cooked fish (and the juice) in pieces and continue to whisk until creamy and almost smooth. Season to taste.
5. Arrange pyramids or cones of the brandade on 4-6 individual serving plates and garnish with a collar of overlapping, thinly sliced cucumber around the base.
6. To make the sauce, put the cream and butter in a small bowl or jug and microwave, uncovered, on HIGH for 40 seconds. Stir in the lemon juice.
7. Microwave each serving on HIGH, uncovered, on its plate for 45 seconds to heat through, spooning a little sauce around each.
2. Microwave on HIGH for 5 minutes, turning the dish halfway through cooking time.
3. Peel the potatoes, cut into 1 cm (1/2 inch) cubes and put into a medium heatproof bowl with the milk, thyme and bay leaf. Cover loosely with cling film and microwave on HIGH for 10 minutes, stirring from the outside to centre halfway through cooking time. The potatoes should be tender and evenly cooked. Remove and discard the thyme and bay.
4. Using an electric hand-held mixer (or rotary beater or whisk) beat the garlic, butter and 45 ml (3 tbsp) double cream into the hot cooked potato. Add the cooked fish (and the juice) in pieces and continue to whisk until creamy and almost smooth. Season to taste.
5. Arrange pyramids or cones of the brandade on 4-6 individual serving plates and garnish with a collar of overlapping, thinly sliced cucumber around the base.
6. To make the sauce, put the cream and butter in a small bowl or jug and microwave, uncovered, on HIGH for 40 seconds. Stir in the lemon juice.
7. Microwave each serving on HIGH, uncovered, on its plate for 45 seconds to heat through, spooning a little sauce around each.
Chef
