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Serves
6 people:
Preparation time: 15 mins (+ 24 hours to marinade)
Cooking time: 45 mins
80g REGILAIT powdered whole milk (10 tablespoons)
1kg coalfish fillets
2 potatoes
2 garlic cloves
1 bay leaf
1 teaspoon mild curry powder
2dl olive oil
50g grated parmesan
A few croutons
Salt |
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The
day before:
Marinade the coalfish fillets in two spoonfuls of olive
oil, a pinch of salt and the mild curry powder.
On the day:
Cut both the potatoes into quarters, put them in 1/2 litre
of salted water with the two peeled cloves of garlic,
the bay leaf and the REGILAIT powdered whole milk. Cook
for approximately 30 minutes.
At the same time, cook the fillets in the olive oil for
15 minutes on a low heat, mashing them gently with a spatula.
Away from the heat, stir in the mashed potatoes and garllc
cloves, 1dl of olive oil and add a bit of stock until
you get a even mixture
Season as required.
Drizzle some olive oil over the croutons and sprinkle
with parmesan. Grill in a hot oven.
Present the brandade in a timbale and serve while the
croutons are still warm.
Chef’s
tip:
Once cooked, try adding a spoonful of REGILAIT concentrated
unsweetened milk. You can also try rubbing the croutons
with garlic.
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SPICY COALFISH BRANDADE TOPPED WITH CROUTONS AND PARMESAN
