Robuchon did an astonishing red mullet brandade which is utterly delicious. It crops up in my thoughts at least weekly and it’s a good decade since I made it.
Oh MY. I adore salty things with an all-abiding (and increasingly-unhealthy for my cholesterol levels, I'm sure) passion. Anchovy toast is something I remember sporadically and go a bit nuts on until I forget again. These all made me think about it again. Anchovy toasts and brandade and the olivey version on hot buttery toast. No mashed potato - what is this "smooths out the saltiness" of which you speak???
We have some nice white fish in the freezer. Let's see if th'Bloke fancies this for Friday dinner. (He has the religious background that makes him want fish on Good Friday. I don't, but I'm never loath to have fish at any time).
You're welcome and/or I'm sorry - take your pick :)
(I'm now working out what native Australian flavours will go with all of the above. Pepperberry and olives; pepperleaf and brandade, maybe ... or good ol' lemon myrtle, that goes with pretty much everything ...).
Wow Jill, thanks for adding this to your Substack repertoire, great hints and I do like the idea of the brandade in the jacket potato. Have a happy Easter 🐣🙏
All of these suggestions for indulging in Brandade sound wonderful. I’ve always been sorry that I never got to try it and now I can with this recipe. Thank goodness for thinking outside the square!! :))
I loved this piece – I too have adored brandade for decades and made it using glorious salt cod so hard to find if you live in a regional area. All the more reason to love your post as I'm inspired to use ordinary old fish and follow your recipe.
I’m in Reims at the moment and one of the fish providores makes it. So good!
Hi Jen. I’m here now. Which providore makes it? Thanks so much
In the Marché Boulingrin, I was there last Saturday and I bought some, but honestly I couldn’t tell you which one. Have a wander.
Thank you. We arrived today from Paris. Lovely town. Champagne tours forever 🥂😂 I’ll have a wander Jen
I’ll be in northern Italy the week after next (Reims first 🥂), and will be seeking some delicious brandade. Thanks Jill
Jane, you'd better ask Jen where she had the brandade in Reims! (See previous comment)
Good pick up Jill thank you
Robuchon did an astonishing red mullet brandade which is utterly delicious. It crops up in my thoughts at least weekly and it’s a good decade since I made it.
That sounds remarkably luxurious. I love how good recipes insist on their moment in our thoughts.
Great recipe. Good Friday sorted.
ps Happiest of Easter Wishes to you all.
Oh MY. I adore salty things with an all-abiding (and increasingly-unhealthy for my cholesterol levels, I'm sure) passion. Anchovy toast is something I remember sporadically and go a bit nuts on until I forget again. These all made me think about it again. Anchovy toasts and brandade and the olivey version on hot buttery toast. No mashed potato - what is this "smooths out the saltiness" of which you speak???
We have some nice white fish in the freezer. Let's see if th'Bloke fancies this for Friday dinner. (He has the religious background that makes him want fish on Good Friday. I don't, but I'm never loath to have fish at any time).
Now I'm going to have to have anchovy toast all weekend. Thanks, J.
You're welcome and/or I'm sorry - take your pick :)
(I'm now working out what native Australian flavours will go with all of the above. Pepperberry and olives; pepperleaf and brandade, maybe ... or good ol' lemon myrtle, that goes with pretty much everything ...).
Wow Jill, thanks for adding this to your Substack repertoire, great hints and I do like the idea of the brandade in the jacket potato. Have a happy Easter 🐣🙏
All of these suggestions for indulging in Brandade sound wonderful. I’ve always been sorry that I never got to try it and now I can with this recipe. Thank goodness for thinking outside the square!! :))
Adore this post and want to eat it all (with you), especially the Carrier potato!
I loved this piece – I too have adored brandade for decades and made it using glorious salt cod so hard to find if you live in a regional area. All the more reason to love your post as I'm inspired to use ordinary old fish and follow your recipe.