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  • Brandade with olives
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    By Andreas Viestad

    Brandade with olives

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    This wonderful, French classic has always been made with Norwegian stockfish. Some versions of the dish are made with nothing but stockfish and milk. I add baked potatoes and olive oil in this ultra rich version.

    I was very anxious when I served my Brandade to a group of Frenchmen, but they either liked it or they were extraordinarily polite, because I saw several of them help themselves a second and third time.

    Serves 4


    • 1

      24 hours in advance: Cut the fish in approximately 2×4 inch (5×10 cm) pieces, place in a large bowl and cover with cold water. Change water at least once. (The more frequently you change water, the more salt is removed.)

    • 2

      Bring water to the boil in a large pot. Strain the reconstituted fish. Boil the fish for 15 minutes until it flakes when poked with a fork. Strain. Using a potato ricer, press the potatoes into the pot. (Alternatively, push them through a sieve using the backside of a large spoon. Do not use a food mill or blender, as this will turn the mash rubbery.) Add the milk. Using a large spatula, mix until it is blended, but still retains texture. Add garlic and stir in the olive oil.

    • 3

      Serve on slices of baguette. Garnish with olives, parsley, and drizzle with olive oil (optional).

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S04 E10 The Cognac of the North and tagged , . Bookmark the permalink.
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