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Smoked Whitefish Brandade

Prep Time:30 Minutes
Cook Time:30 Minutes

Nutritional Information

Classic French preparation with a twist.


  • 4 ounces smoked seasonal fish
  • 1/2 lb. russet potato, peeled and diced
  • 6 cloves garlic, peeled
  • 3 tablespoons extra-virgin olive oil, plus more for toasting and drizzling
  • 12 slices baguette, sliced 1 inch thick
  • 1 tablespoon chopped fresh chives
  • 3 tablespoons cooking liquid
  • pickled red onion, for garnish, see recipe


  • 1. Combine the fish, potato, and garlic in a small saucepan and add just enough water to barely cover. Bring to a simmer and cook until the potato is soft and beginning to fall apart, about 12 minutes. Drain, reserving about 1/2 cup of the cooking liquid.
  • 2. Transfer the potato, fish, and garlic to a medium bowl and begin to mash it with a whisk. Add the olive oil in a slow, steady stream, whisking constantly to incorporate it, then whisk in the cooking liquid. The purée should have the consistency of peanut butter. (The brandade will keep for several days, tightly covered, in the refrigerator.)
  • 3. Brush the bread slices with a little oil. Preheat the Egg to 425º using direct heat and a cast iron grate. Grill the bread until slightly charred. Serve the brandade in a bowl, topped with a drizzle of olive oil and a sprinkling of red onions and chives.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828