Linda Schneider 

Serves 6 as a starter 
Prep Time: 10 minutes 
Cook Time: 1 hour, 20 minutes 

Ingredients: 

12 ounces barramundi 
Salt and pepper 
1/2 pound potatoes, peeled 
1 cup half and half (or heavy cream) 
3 garlic cloves, peeled 
A few sprigs of thyme 
1 bay leaf 
3/4 cup olive oil 
Squeeze of lemon juice 
2 tablespoons chopped parsley 
Crusty bread for serving 

Instructions: 

To smoke the barramundi: Season the fillets with salt and pepper. Heat 1 ½ tablespoons of your favorite wood chips in a stovetop smoker. Add the fillets to the smoker and smoke over medium heat until cooked through and pleasantly smoky, about 15 to 20 minutes.  

In a large pot, cover the potatoes with water and bring to a boil. Reduce the heat and simmer until the potatoes are easily pierced with a fork, about 30 minutes. Drain the potatoes. Mash using a food mill, ricer, or potato masher. Transfer to a bowl. Cover with a plate to keep warm. Set aside. 

Meanwhile, in a medium saucepan, heat the half and half (or heavy cream) over medium-high heat. Add the smoked fish, garlic, thyme, bay leaf, and a few grinds of black pepper. Bring to a simmer. Once it comes to a full simmer, remove from the heat, cover, and let sit for 10 to 15 minutes to infuse the flavors of the herbs and garlic. 

Discard the thyme sprigs and bay leaf. With a slotted spoon, transfer the fish and garlic cloves to a food processor, reserving the half and half. With the motor running, slowly drizzle in the olive oil. Then drizzle in the reserved half and half. Add the mashed potatoes and pulse until smooth and fluffy. Season with salt, pepper, and lemon juice to taste. Fold in the chopped parsley. 

Preheat the oven to 400F. Transfer the brandade to a one-quart ovenproof gratin baking dish. Bake until golden on top and warmed through, about 15 to 20 minutes. Serve with crusty bread. 

Notes: Brandade can be prepared up to one day in advance and stored in the refrigerator; bring to room temperature before baking.