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
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
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.