Brandade de haddock à la patate douce
The Chef Jean-Paul Corbillet's recipe
Ingredients for 4 persons
- 400 g haddock
- 1 kg sweet potatoes
- 20 g sniped chives
- 1 twig of fresh thyme
- 2 cloves of garlic
- 2 tablespoons bread scrubs
- 2 tablespoons grated Parmesan or Gruyere cheese
- 12,5 dl milk
- 1 dl single cream
- 8 cl rocou or olive oil
- Coarse salt of Guérande
Preparation
1) Remove the salt from the haddock in ¾ litre of milk during 12 hours in the fridge.
2) Peel and cut 1kg sweet potatoes into 4 to 5cm squares. Put them in a saucepan, cover with cold water, add a handful coarse salt, make it simmer and cook for 30 minutes.
When they are cooked, strain the sweet potatoes and pass them in a vegetable mill.
3) Pour ½ litre of milk in a pan, add 1 twig of fresh thyme, 1 clove of garlic a little crushed, the freshened and strained haddock, make it simmer and cook for 5mn.
Take the haddock off the pan, make it strain.
4) Make 1dl single cream boil.
5) Peel 1 clove of garlic, cut it, remove its germ and chop it.
Heat 5cl rocou oil in a pan, add 20gr sniped chives and make it sweat.
Put the haddock, the clove of garlic and mash the whole with a fork, then blend the pulp of sweet potatoes.
Add the boiling cream to smooth this puree.
Put the mixture ("brandade") in a oven dish.
6) Heat the oven on the grill position.
7) Mix 2 tablespoons bread scrubs with 2 tablespoons grated Parmesan or Gruyere cheese.
Pour this mixture delicately on the « brandade » and add a dash of rocou or olive oil.
You can make this « brandade » in advance if put in a fridge.
In this case, heat the "brandade" up again in the oven at 140° for about 20mn before browning it under the grill.
Put the dish in the oven for about 5mn to make the "brandade" brown.
Serve for example with a salad of herbs. This "brandade" goes well with a "Cheverny" wine.