Search Recipes

Brandade with wilted endive, mussels and dried olives

Karen Martini
Karen Martini

Brandade is traditionally made with salt cod. This recipe uses local fish, rather than imported, and employs an overnight salting method that results in a beautifully bright and fresh end product. Add some quality grilled sourdough, freshly opened mussels, salty and savoury dried olives, rich egg yolk and flash-wilted endive and you've got a perfect dish for entertaining.

Brandade with wilted endive, mussels and dried olives.
Brandade with wilted endive, mussels and dried olives. Photo: Marcel Aucar

Ingredients

A good splash of dry sherry or white wine

1kg live mussels, scrubbed and de-bearded

3 handfuls curly endive

Extra virgin olive oil

2 hard-boiled egg yolks

1 handful semi-dried olives

8 slices sourdough bread

Brandade

4 cups rock salt

500g thick fillet blue eye trevalla, skin and bones removed, cut in three equal pieces

2 large desiree potatoes, peeled

1 litre milk

1 fresh bay leaf

4 garlic cloves, 3 sliced and 1 finely grated

1 tablespoon black peppercorns

Juice of 2 lemons

150-200ml extra virgin olive oil

Freshly ground black pepper

Method

1. To make the brandade, place half the salt in a ceramic or plastic container. Lay the fish on top of the salt and then cover with the remaining salt. Refrigerate for 12 hours.  

2. When you're ready to remove the fish from the fridge, cook the potatoes in boiling salted water until tender. Drain and mash or pass through a mouli and keep warm.

3. Remove the fish from the salt and rinse thoroughly with water.

4. Bring the milk, bay leaf, sliced garlic and peppercorns to a simmer in a medium saucepan. Add the fish and poach for six minutes over medium heat. Remove the fish from the milk and check that it's cooked through.

5. Flake the fish into a food processor, making sure to remove any bones. Add the potato and grated garlic and process. Add half the lemon juice and drizzle in the oil while processing – how much oil it needs will vary, but you want to end up with a thick emulsion. Add a splash of the poaching milk and process until you have a smooth and creamy paste. Grind in plenty of black pepper and add more lemon juice if necessary, keeping any extra to dress the endive.

6. Heat a large pot over high heat and add the sherry. Add the mussels, cover and steam for a couple of minutes until they open and are cooked. Once cool enough to handle, remove the mussels from their shells.

7. Boil about one centimetre of water in a frying pan and wilt the endive for a few seconds. Drain and dress with a little lemon juice and oil.

8. Pile the mussels onto a plate with the endive next to them. Add the brandade to another plate, grate the yolks over the top and scatter over the olives.

9. Toast or grill the bread and serve on the side.

To serve: Plate this up and just let your guests help themselves.

Tips

1. Instead of fresh fish, you could buy thick fillets of salt cod instead. It will just need to be soaked for about eight hours in water to rehydrate and leach out some of the salt, and the water will need to be changed a few times over that period.

2. Try to always serve the brandade at room temperature - the flavour and texture is so much better than when chilled.

3. You could also turn the brandade into croquettes. Roll cold mix into balls, crumb and fry until golden. Serve with a squeeze of lemon.

 

Main ingredient:
Fish, Shellfish, Eggs
Cuisine:
French
Course:
Side Dish, Starter/Entree, Lunch, Dinner
Occasion:
Dinner Party, Cocktail Party, Family meals

More recipes like this...

Murdoch Recipe Thumbnail

Nicoise salad

Rating: 4 out of 5 stars
1 Reader rating
Ananas Bouillabaisse

Bouillabaisse

Gabor Denes
Rating: 5 out of 5 stars
1 Reader rating
Kingfish with green beans, hazelnuts and brown butter.

Kingfish with hazelnuts, beans and brown butter

Neil Perry
Rating: 3.5 out of 5 stars
6 Reader ratings
King george whiting grenobloise.

King george whiting grenobloise

Frank Camorra
Rating: 2 out of 5 stars
9 Reader ratings
Summer nicoise tart.

Nicoise summer tart

Debbie Skelton
Rating: 3 out of 5 stars
7 Reader ratings
Salmon and avocado tartare

Salmon and avocado tartare

Jill Dupleix
Rating: 2.5 out of 5 stars
52 Reader ratings

Comments

Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Recipes - Forum

What we’re cooking

Latest on EK

Pester power: Call for ban on free toys used to sell unhealthy food

Obesity experts say freebies should be restricted to attracting children to healthier options.

Mums' workload equals 2.5 full-time jobs

A study has found working mums toil for an average of 98 hours a week.

How many of our bosses would have aced NAPLAN tests?

In more than 25 years' of journalism, I've never interviewed a leader who topped his or her class at school.

Children's shoes found to contain cancer-causing chemical

The ACCC had issued an urgent recall.

When it comes to sport, boys 'play like a girl'

Girls in primary school are just as physically capable as their male classmates, according to research.

Find After School Care

Search by Postcode

Find a Babysitter

  • Daytime nannies
  • Casual babysitters
  • After-school care
  • Live-in nannies