White Fish Brandade

Inspired by Brandade de Morue of Southern France, this dish is both economical and nutritious. Use your favourite fish and you could add a few cooked prawn for variety, serving piping hot accompanied by a crisp mixed salad.

Category:  Midweek Express  - 


For 4 people


  • 300 g white fish, skinned & boned
  • 2 tbs cremé fraiche
  • 2 egg, separated
  • ground black pepper
  • snipped chives - fresh or frozen
  • 600 g mashed potato - about 3 medium or from the freeer

White Fish Brandade Directions

  1. Pre-heat the oven to 180 degrees C
  3. 1. Whiz together the fish, cremé fraiche and egg yolks in a food processor until you have a smooth consistency. Add the pepper and chives, pulsing to mix.
  4. 2. Uing a spatula, fold the fish mixture into the mashed potato.
  5. 3. Whisk the egg whites until stiff and fold into the potato and fish mix.
  6. 4. Divide between 4 ovenproof dishes and bake in the pre-heated oven for about 25 minutes or until piping hot.