Haddock brandade with sweet potato
Ingredients
For
4
personnes
- 600g sweet potatoes
- 400g of haddock
- 1 small shallot
- 30cl of whole milk
- 4 tablespoons of traditional-style olive oil
- 1 untreated orange
- 6 sprigs of flat-leaf parsley
- Salt and freshly ground pepper
Tip
A simple recipe that’ll really impress your guests and makes a nice change from the traditional cod brandade!
Instructions
- Peel the sweet potatoes, cut them into chunks and cook them for 20 minutes in boiling salted water.
- Peel and finely chop the shallot. Finely chop the parsley. Zest the orange before squeezing out its juice.
- In a bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of orange juice, the zest, the shallot and a third of the chopped parsley. Season with salt and pepper and set aside at room temperature.
- In a saucepan, cover the haddock with milk (top up with water if necessary). Bring to the boil and remove from the heat as soon as it starts to bubble.
- Drain the sweet potatoes and pass them through a food mill. Stir in 2 tablespoons of olive oil and the rest of the chopped parsley. Season with salt and pepper.
Dressage:
- Arrange on plates using metal rings. Fill them with sweet potato purée. Crumble the still-warm haddock over the purée, then remove the rings. Serve with the orange sauce.
Tip
A simple recipe that’ll really impress your guests and makes a nice change from the traditional cod brandade!
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