Home/Recipes/Grey Mullet Brandade
grey mullet brandade
Jump to Recipe
SEAFOOD

Grey Mullet Brandade

By Stephen La Rosa

Citrus-cured grey mullet gently poached in milk, then folded through baked potato with dill and lemon. Needs the cured fish made ahead, but comes together fast once it is.

Grey Mullet Brandade
Print
Prep 20 minutes
Cook 45 minutes
Total 1 hour 5 minutes
Servings 4
Difficulty
Ingredients
  • 750 g potatoes
  • 300 g citrus-cured grey mullet see the curing method
  • 500 ml milk
  • 2 cloves garlic
  • 2 sprigs thyme
  • 8 sprigs dill
  • 1 lemon juice and zest
  • salt
Instructions
  • Scrub the potatoes and bake at 200°C on a rack for 45 minutes, or until completely tender.
  • Check by piercing with a knife to the centre. It should slide in easily and come out warm. If there's resistance, give it another 15 minutes.
  • While the potatoes bake, combine the milk, garlic and thyme in a small pot over medium-high heat. Keep an eye on it, milk boils over fast.
  • Cut the cured fish into smaller pieces if needed to fit the pot.
  • Once the milk reaches a simmer, add the cured fish and stir. Turn off the heat and let it sit and gently poach in the residual warmth.
  • Strain the milk into a bowl and reserve, you'll use it to adjust the texture later.
  • Remove the skin from the fish and let it cool while you finish the potatoes.
  • Halve the cooked potatoes and scoop the flesh into a mixing bowl (save the skins, they're excellent roasted again with oil and salt).
  • Mash the potato well with a masher or fork.
  • Put the poached fish into a clean pot with about 100ml of the reserved milk. Break it up into flakes with a spoon or spatula.
  • Add the mashed potato and stir together over medium heat.
  • Add more of the reserved milk as needed until it reaches the texture of your ideal mashed potato. Warm through and taste for salt.
  • Finish with plenty of chopped dill, the zest of half a lemon and a tablespoon or so of juice, to taste. Adjust the seasoning once more and serve hot, or spoon into a baking dish and grill until browned and crisp on top.
Equipment
  • Chef's Knife
  • Chopping board
  • Small pot
  • Potato masher
  • Sieve
Recipe Notes
Needs the citrus-cured grey mullet made ahead, see the curing method for that. Reserve the milk from poaching the fish, it carries a lot of flavour and is the easiest way to loosen the mash to the right consistency. Leftover potato skins are worth saving, roast again with oil and salt until crisp for a snack on their own.
RATE THIS RECIPE

No video for this one yet, check back soon.

You Might Also Like

Panko-Crumbed Grey Mullet Fish & Chips with Fancy Peas and Yoghurt Tartar Sauce

From the Chef

This is what to do with cured grey mullet once you’ve made it, poach it gently in milk so it stays soft rather than firming up the way it would over direct heat. Save that poaching milk, it carries the garlic and thyme flavour and is exactly what you want for loosening the mash to the right texture. Serve it warm and soft as it is, or spoon it into a dish and grill the top until it browns and crisps, both versions earn their place at the table.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating