Photo: Lars Blankers
Smoked coley brandade
11 ingredients
Serves 4
openrecipes
Mark Sargeant shares the secrets behind his version of a French classic of puréed fish, potato, garlic and cream
Estimated Nutrition (whole recipe, rough)
731
Calories
45g
Protein
34g
Fat
64g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300g potatoes , peeled and diced
- 750ml whole milk
- 100ml double cream
- 1 bay leaf
- 1 sprig thyme
- 400g smoked coley fillet (or use smoked haddock)
- extra-virgin olive oil
- 1 garlic clove , finely sliced
- 2 egg yolks
- 1 bunch spring onion , sliced
- baguette slices fried in olive oil to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes