white fish brandade with pickled Asian vegetables

SERVES 4

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.