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Brandade with Cod and Spinach

Brandade with Cod and Spinach – - Recipe

Usually eaten in winter, this French appetizer is so delicious and simple to whip up, your dinner guests will want to enjoy it whatever the season. This version of juicy cod and potatoes is layered with golden breadcrumbs, and then baked to perfection.

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Ingredients

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Mashed Potatoes

Brandade

  • Mashed Potato, readied 1800.0 g
  • Cod, cleaned and portioned 3cm by 3cm each 1300.0 g
  • Onion, chopped 450.0 g
  • Butter 100.0 g
  • Cream Fraiche 200.0 g
  • Spinach, washed 500.0 g
  • Lemon Juice 20.0 g
  • Salt 15.0 g
  • Pepper 5.0 g
  • Panko 300.0 g

Before Serving

  • Lemon Zest 5.0 g

Usually eaten in winter, this French appetizer is so delicious and simple to whip up, your dinner guests will want to enjoy it whatever the season. This version of juicy cod and potatoes is layered with golden breadcrumbs, and then baked to perfection.

...

Preparation

  1. Mashed Potatoes

    • Bring water and milk to 90 degree Celsius.
    • Turn off heat and fold in Knorr Potato Flakes.
    • Bring to boil, fold in butter and salt.

  2. Brandade

    • Fry the onions in butter until they are soft.
    • Season the cod cubes with salt and pepper.
    • Mix the cod with the onions and the potato mash.
    • Wash and dry the spinach and mix with the other ingredients.
    • Season with the lime juice and salt.
    • Divide the mixture over the cocottes.
    • Sprinkle with breadcrumb and some melted butter.
    • Bake in the oven for approximately 25 minutes on 175 degrees Celsius.
    • Make sure the breadcrumbs a nicely golden brown.

  3. Before Serving

    • Plate and assemble.
    • Garnish with lemon zest.
    • Ready to serve.
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