- 1 1/4 cups extra-virgin olive oil
- 3 large garlic cloves, thickly sliced
- 1/2 cup heavy cream
- 2 pounds Yukon Gold potatoes
- 3 smoked trout fillets (4 to 5 ounces each), skin removed and fish flaked
- Salt and freshly ground white pepper
- 1 tablespoon snipped chives
- In a skillet, cook 1 cup of the oil and the garlic over low heat until the garlic is pale golden and softened, about 7 minutes. Using a slotted spoon, transfer the garlic to a bowl and mash with a fork. Let the oil cool slightly, then add the cream.
- In a saucepan, cover the potatoes with water and cook until tender, about 30 minutes. Let cool slightly, then peel the potatoes and pass them through a ricer or sieve. Alternatively, whip the potatoes with an electric mixer. Add the mashed garlic and the garlic-oil cream. Stir in the trout and season with salt and pepper.
- Preheat the oven to 350°. Spread the brandade in a shallow 1 1/2-quart baking dish. Make shallow depressions in the brandade and spoon the remaining 1/4 cup of oil into the depressions. Bake for about 15 minutes, or until heated through. Sprinkle with the chives and serve warm.
A Pinot Gris from Alsace has the smoky notes you'd want to match the trout. But it's balanced by acidity, which stands up to the brandade's creaminess. Alternatively, the refreshing zingy acidity of a Riesling from New Zealand that can cut right through the brandade's rich smoky flavor.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.