white fish brandade with pick­led Asian vegetables

Inside Out (Australia) - - Out Entertaining -


2 cups (500ml) milk 2 garlic cloves, peeled and halved 250g se­bago pota­toes, peeled and chopped 400g firm white fish fil­lets, skin­less and bones re­moved Finely grated zest of 1 lemon 2 tbsp ex­tra vir­gin olive oil ½ cup co­rian­der leaves ½ cup Viet­namese mint leaves Char­grilled sour­dough bread, to serve ASIAN VEG­ETABLE PICKLE 1 cup raw sugar 2 cups (500ml) ap­ple cider vine­gar 2 tsp co­rian­der seeds, toasted 8 red (Asian) shallots, trimmed and halved 12 red radishes, trimmed 1 long red chilli, halved length­ways 1 long green chilli, halved length­ways

1. To make the Asian veg­etable pickle, com­bine sugar and vine­gar in a saucepan over low heat and stir un­til the sugar dis­solves. Bring to the boil, add the co­rian­der seeds and shallots and re­move from the heat to cool com­pletely. Add the re­main­ing in­gre­di­ents to a glass bowl and cover with the pick­ling liq­uid. Cover with plas­tic wrap and chill overnight or un­til the vegetables are pick­led.

2. Place the milk, garlic and pota­toes in a saucepan over low-medium heat and bring to a sim­mer. Cook for 10 min­utes or un­til just ten­der. Add the fish and cook for a fur­ther 6-8 min­utes or un­til just cooked. Re­move from the heat and set aside for 10 min­utes.

3. Drain the mix­ture re­serv­ing the milk. Place the pota­toes, fish, garlic, lemon zest and 1 ta­ble­spoon of the re­served milk in the bowl of a food pro­ces­sor and process un­til com­bined. Sea­son with salt and pep­per, and fold through the olive oil. Serve the brandade on toasted sour­dough with the pick­les and herbs.

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