Smoked Haddock Brandade at Nicholas Gandy blog

Smoked Haddock Brandade. Lay the haddock in a pan and cover with the milk. Bring to the boil, reduce the heat and poach, covered, for four minutes, or until just firm. Leave it in the milk to cool. This spread can be made a few days in advance, chilled and reheated. Failing salt cod, you can make a fine faux brandade with undyed smoked haddock. Heat the oil in a saucepan, add the garlic and cook for a minute, but don’t let the garlic brown. To serve, gently warm in a small saucepan; Cut the scotch eggs in half and serve with the mayonnaise, tarragon leaves and reserved smoked haddock. To make the mayonnaise, mix all of the ingredients together in a small bowl. Put the haddock in a pan and cover with the milk. If it seems very stiff, add a drop of milk. Turn on the processor and slowly add the oil in a steady stream until all used up. Break up the haddock into flakes and put in a food processor. Break the fish into flakes, discarding the skin and any bones. Cut the scotch eggs in half and serve with the mayonnaise, tarragon leaves and reserved smoked haddock.

Turn on the processor and slowly add the oil in a steady stream until all used up. To make the mayonnaise, mix all of the ingredients together in a small bowl. Break up the haddock into flakes and put in a food processor. Lay the haddock in a pan and cover with the milk. Break the fish into flakes, discarding the skin and any bones. Heat the oil in a saucepan, add the garlic and cook for a minute, but don’t let the garlic brown. Bring to the boil, reduce the heat and poach, covered, for four minutes, or until just firm. Add the onions and garlic and sweat until soft and. Cut the scotch eggs in half and serve with the mayonnaise, tarragon leaves and reserved smoked haddock. To serve, gently warm in a small saucepan;

Smoked haddock recipes BBC Food

Smoked Haddock Brandade Leave it in the milk to cool. Add the garlic and bay leaf. Strain off the milk (discarding the flavourings) and reserve. Bring to the boil and simmer for about 5 mts. Cut the scotch eggs in half and serve with the mayonnaise, tarragon leaves and reserved smoked haddock. Bring to the boil, reduce the heat and poach, covered, for four minutes, or until just firm. Leave it in the milk to cool. To serve, gently warm in a small saucepan; Break up the haddock into flakes and put in a food processor. Lay the haddock in a pan and cover with the milk. Cut the scotch eggs in half and serve with the mayonnaise, tarragon leaves and reserved smoked haddock. To make the mayonnaise, mix all of the ingredients together in a small bowl. Failing salt cod, you can make a fine faux brandade with undyed smoked haddock. Add the onions and garlic and sweat until soft and. Put the haddock in a pan and cover with the milk. Break the fish into flakes, discarding the skin and any bones.