Smoked Whitefish Brandade
- TOTAL TIME:
- SERVINGS: 1 1/2 cups
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.
- 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
- 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.
- 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.
- 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.
Zesty Michigan Riesling.