Brandade of house salted ling with toasted brioche and black truffle

Brandade of house salted ling with toasted brioche and black truffle

The recipe for the Brandade is as follows:

 

It will give you about 1kg of brandade base which will keep comfortably for a week in the fridge.

 

It's not a traditional brandade but our interpretation.

 

We prefer to salt our own fish as the bought versions can sometimes be overly salty and harsh.

 

To salt the fish: 1kg fillet of Rock ling skinned

                                      80 gms of good quality sea salt

                                      10 gms fennel seed

                                      5 gms coriander seed

                                5 gms fresh lemon zest

 

To poach the fish: 1 onion peeled and chopped

                                     4 white peppercorns

                                     1 bulb of baby fennel roughly choppped

                                     2 pieces of star anise

                                     1 clove of garlic smashed

                                     20 ml olive oil

                                     1 ltr milk

 

Toast the fennel and coriander seeds in a dry fry pan to release the oils add the salt and lemon zest and allow to cool completely.

 

Place a sheet of plastic film big enough to completely wrap the fish fillet on a tray. Spread an even layer of the salt mix on the film, put the fish fillet on top and cover with another layer of the salt. Wrap tightly with the plastic film and refrigerate for at least 12 hours.

 

Once the fish has been salted remove from the plastic, wash the fillet and dry it on paper towel.

 

Cut the fillet into large chunks, removing any bones and the blood line, you only want the white flesh.

 

Warm the olive oil in a heavy based pot, gently sautee the onions garlic and fennel with the spices until they begin to soften but without colour. Add the fish and stir through then cover with the milk. Bring the milk to the boil and immediately remove from the heat. Allow the fish to cool completely in the milk then strain off all of the liquid and blitz the mix to a paste in a food processor, drizzle in 5 ml of good olive oil and 5 ml of good quality black truffle oil.

 

This base can then be refrigerated and used as required.

 

To serve we take 200gms of the fish and mix it with 20gms of crème fraiche, chopped chives lemon juice and another drizzle of olive oil to taste.

 

It is delicious served as a quenelle with a softly poached quail's egg, topped with freshly shaved black winter truffle and warm brioche.