The Flight Deck Lounge's Fennel-Scented Brandade Recipe

Fennel-Scented Brandade

Fennel-Scented Brandade

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Ingredients:

2 cups water
½ cup half and half
2 tsp coarse sea salt
⅔ lb. Yukon gold potatoes
1 large fresh fennel bulb (about ½ lb.)
3 cloves garlic, cut in half
1 sprig fresh thyme
1 lb. fresh wild cod pieces
2 Tbsp extra virgin olive oil
2 Tbsp unsalted butter
Zest from one lemon
Pinch red pepper flakes
1-2 Tbsp butter for gratin dish
Toast for serving

Instructions:

Combine water, half and half, and sea salt in a medium pot. Peel the potatoes and cut into ¾" pieces; add to the pot. Trim the fennel, remove the root and core, eliminating stringy pieces. Chop fennel into ¾" pieces and add to the pot. Reserve the fennel fronds for garnish. Add the garlic cloves and fresh thyme to the pot, cover partially, and bring to a low simmer. Simmer for 10 minutes, until potatoes are tender. Using a slotted spoon, remove the vegetables from the sauce; discard the thyme sprig. Transfer vegetables to a food processor.

Add the fish to the same sauce and simmer gently until cooked (2-4 minutes, depending on the thickness). Use a slotted spoon to transfer the fish to the processor with the vegetables; discard the cooking liquid.

Add the olive oil, butter, lemon zest, and pepper flakes to the processor and pulse 5-6 times to break the ingredients down. Mix gently with a spatula to ensure ingredients are evenly mixed, but not a smooth puree. Pour into buttered small ramekins or a larger gratin dish and smooth the top. Dot the top with remaining butter and broil 3-4 minutes until top is browned and a crust has formed. Garnish with fennel fronds and serve warm with toasted bread.