3.5 8

Smoked Whitefish Brandade

After working in the world's great kitchens, some chefs are relocating to the heartland--and finding culinary inspiration there. One such chef is Amy Thielen; after stints in New York City, she returned to Minnesota and wrote a cookbook, The New Midwestern Table. This is her twist on a French classic.

Slideshow: Party Dips

  • Total Time:
  • Servings: 1 1/2 cups

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  • 1 1/2 cups whole milk
  • 7 garlic cloves, crushed
  • 1/2 teaspoon fine sea salt
  • 1 medium Yukon Gold potato, peeled and sliced 1/4 inch thick
  • 3 bay leaves
  • 1 thyme sprig
  • 5 ounces skinless, boneless smoked whitefish
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
  • Grilled bread, for serving


  1. In a saucepan, simmer the milk with the garlic, salt, potato, bay leaves and thyme, covered, until the potato is tender, 15 minutes. Remove from the heat and add the whitefish; let stand for 5 minutes. Fine-strain the mixture, reserving the milk; discard the herbs.
  2. Preheat the broiler. In a food processor, blend the fish, potato and garlic, adding the reserved milk 1 tablespoon at a time, until a thick puree forms. Blend in the 1/4 cup of olive oil in a thin stream. Add 3/4 cup of the grated cheese and pulse just until incorporated.
  3. Grease a 2 1/2- to 3-cup baking dish. Spread the whitefish brandade in the dish and drizzle with oil. Top with the remaining cheese. Broil the brandade 6 inches from the heat until golden, 10 minutes. Serve with grilled bread.

Suggested Pairing

Zesty Michigan Riesling.

Contributed By Photo A© Christina Holmes Published November 2013

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