Pollack Brandade

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 Pollack Brandade


The pollack ( Pollachius pollachius ) is one the most affordable fish available on the market but also one of the most popular. The pollack is a lean fish highly prized in cooking for its fine flesh and delicate taste. Highly digestible, it is recommended in diets for its low intake in lipids ind its high levels of vitamins and minerals.

Servings: for 6 persons

Preparations: 30 minutes

Cooking time: 45 minutes

Difficulty: Low


Ingredients:

  • 900 grams skinless pollack fillets 
  • 2 cloves of garlic 
  • 1 sprig of thyme
  • 1 bay leaf 
  • 10 black peppercorns 

For the mash 

  • 700 grams mashed potatoes 
  • 40 grams grated Comté cheese
  • 30 grams butter
  • 30 cl of milk 
  • 1/2 tsp. grated nutmeg

For the sauce 

  • 50 grams semi-salted butter 
  • 40 grams grated Comté cheese
  • 25 cl milk 
  • 35 grams flour 
  • salt and pepper


Preparations:

  1. Peel the potatoes then put them in a large pot of salted water. Cook them for 20 to 25 minutes (depending on the size)
  2. Purée them with a vegetable mill or a potato masher.
  3. Gradually add the milk brought to the boil, 30 g of butter. 40 g grated Comté cheese and nutmeg. Add salt and pepper. Reserve.
  4. Peel the garlic cloves then crush them with the flat of a knife
  5. Put the pollack fillets in a saucepan with the thyme, bay leaf, crushed garlic cloves and black peppercorns, cover with water and bring to the boil.
  6. When the liquid comes to a boil. drain the fish, taking care to keep a ladle of broth (about 10 cl). Reserve.
  7. Preheat the oven to 200°C (th. 6/7) 
  8. Make the sauce by melting 35 grams of butter, then add the flour, mix well then add the cold milk, whisking constantly. Add the reserved cooking liquid and half the count last, then let thicken for a few minutes.
  9. Coarsely crumble the pollack and distribute it in a gratin dish. Cover with white sauce, then with mashed potatoes. 
  10. Sprinkle the pollack brandade with the Comte cheese and the remaining butter. 
  11. Bake for 20 minutes, the top should be golden brown.
  12. Serve hot. Bon Appetit!

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