Nutrition Facts
6 servings
6
Recipe for Salmon Brandade with Orange and Leeks
A hearty and tasty dish, different from the usual potato and cod casseroles. Purists may not appreciate the name typically reserved for cod, so I leave you the choice: brandade or shepherd's pie? Whatever name it goes by, this dish is delicious!
Ingredients
800 Fresh salmon fillets
800 Potatoes
4 Small leeks
10 cloves Garlic
1 Orange
60 Butter
10 Whole milk
6 Olive oil
½ Espelette pepper
Salt
Pepper
Directions
1
Peel the cloves of garlic. Place them in a small pot of cold water. Bring to a simmer, then count 2 minutes. Refresh them and pat dry. Cook them gently for 30 minutes covered in olive oil with paprika and chili. Drain them carefully, reserving the oil, and crush them with a mortar and pestle to obtain a puree.
2
Clean the leeks. Remove the green part, leaving about 2 cm of green (do not throw away the green leaves, as they can be used in a soup, quiche, or omelet). Slice them into thin rounds. Sauté them in 20 g of butter in a skillet. Cover and let cook for 15 to 20 minutes over medium heat. Remove the lid at the end of cooking and let any residual water evaporate if necessary.
3
Wash and dry the orange, zest it, and squeeze its juice. Cook the potatoes for 25 to 30 minutes in a pot of boiling salted water. Drain them, peel, and mash them with a fork or a manual potato masher, gradually incorporating the warm milk, then the reserved oil from the confit garlic, the garlic puree, the orange juice, and its zest. Season with salt and pepper. Preheat the oven to 180°C (350°F).
4
Remove the skin from the salmon fillet(s) if necessary. Season with salt and pepper. Cook the salmon in a skillet with the remaining melted butter, keeping it pink in the center, which takes about 6 to 8 minutes while continuously basting. Then, roughly flake the flesh with a fork, mixing in the cooking butter.
5
Gently mix the mashed potatoes in a bowl with the salmon flakes and leeks. Check and adjust the seasoning if necessary. Pour into a baking dish and bake for 15 minutes to warm through and brown. Sprinkle with a few strands of orange zest and chopped flat-leaf parsley.
6
To finish, enjoy it hot. You can make a tropical version of this dish by adding coconut milk and coriander to the puree, and baking it topped with cashews and coconut flakes. Presentation suggestions: place the mixture in rings before putting it in the oven. Garnish with salmon roe, chives, or dill. Surround it with a ribbon of lemon butter. ENJOY YOUR MEAL!
Ingredients
Ingredients
800 Fresh salmon fillets
800 Potatoes
4 Small leeks
10 cloves Garlic
1 Orange
60 Butter
10 Whole milk
6 Olive oil
½ Espelette pepper
Salt
Pepper
Directions
Directions
1
Peel the cloves of garlic. Place them in a small pot of cold water. Bring to a simmer, then count 2 minutes. Refresh them and pat dry. Cook them gently for 30 minutes covered in olive oil with paprika and chili. Drain them carefully, reserving the oil, and crush them with a mortar and pestle to obtain a puree.
2
Clean the leeks. Remove the green part, leaving about 2 cm of green (do not throw away the green leaves, as they can be used in a soup, quiche, or omelet). Slice them into thin rounds. Sauté them in 20 g of butter in a skillet. Cover and let cook for 15 to 20 minutes over medium heat. Remove the lid at the end of cooking and let any residual water evaporate if necessary.
3
Wash and dry the orange, zest it, and squeeze its juice. Cook the potatoes for 25 to 30 minutes in a pot of boiling salted water. Drain them, peel, and mash them with a fork or a manual potato masher, gradually incorporating the warm milk, then the reserved oil from the confit garlic, the garlic puree, the orange juice, and its zest. Season with salt and pepper. Preheat the oven to 180°C (350°F).
4
Remove the skin from the salmon fillet(s) if necessary. Season with salt and pepper. Cook the salmon in a skillet with the remaining melted butter, keeping it pink in the center, which takes about 6 to 8 minutes while continuously basting. Then, roughly flake the flesh with a fork, mixing in the cooking butter.
5
Gently mix the mashed potatoes in a bowl with the salmon flakes and leeks. Check and adjust the seasoning if necessary. Pour into a baking dish and bake for 15 minutes to warm through and brown. Sprinkle with a few strands of orange zest and chopped flat-leaf parsley.
6
To finish, enjoy it hot. You can make a tropical version of this dish by adding coconut milk and coriander to the puree, and baking it topped with cashews and coconut flakes. Presentation suggestions: place the mixture in rings before putting it in the oven. Garnish with salmon roe, chives, or dill. Surround it with a ribbon of lemon butter. ENJOY YOUR MEAL!
Notes
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