Salt pollock brandade, chargrilled bread, parsley, shallot and caper salad Recipe

Brandade of salted pollock, garlic and olive oil with chargrilled bread and a parsley, shallot and caper salad

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the fish
  • Fillet(s) of pollack : 350 g
  • Fine salt : 100 pinch(es)
  • Garlic clove(s) : 3 whole
  • Floury potato(es) : 250 g
  • Olive oil : 200 ml
  • For the garnish(es)
  • Bread slice(s) : 6 whole
  • Flat leaf parsley : 1 bunch
  • Banana shallot(s) : 2 whole
  • Capers : 20 g
  • Olive oil : 50 ml



    Salt the pollock heavily all over and leave covered in the fridge for two days. Rinse well, then pull out a little piece of flesh from inside and taste it. If it is really salty, you will need to soak the fish in fresh water for an hour or so.

    Peel the potatoes, cut into large chunks and boil in unsalted water until just tender, not soggy. Drain and leave to steam for a few minutes before mashing smooth.

    Place the pollock in a saucepan, cover with water and bring to a gentle simmer. When only just cooked, drain, and when cool enough to handle, remove any skin and bones. Blitz the fish in a food processor, or by hand with a whish or a potato masher.

    Peel and grate the garlic.

    Build your brandade by gradually mixing fish, potato, garlic and olive oil, tasting as you go - you may not need all of everything. The result should taste strongly of garlic, olive oil, pollock and salt.


    Pick the leaves from the parsley and chop very coarsely. Peel the shallots and slice into fine rings. Drain the capers. Mix everything together.

  • 3. TO SERVE

    Char grill the bread. Spoon the warm brandade onto a plate and drizzle with olive oil, and serve alongside the bread and salad.

Chef's tip

«Use the quantities/timings in this recipe as a rough guide. Home salting is inexact, and you need to be prepared to adjust quantities to get the final taste/saltiness right.»

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