Smoked Barramundi Brandade

Cook time:
Serves 6 Ingredients: 12 ounces - skinless barramundi, thawed, 2 or 3 - small wood chips, preferably oak or alder, Salt and pepper, 1 - large or 2 small russet potatoes, 1 cup - half and half, 3 - garlic cloves, peeled and crushed, 2 - sprigs of fresh thyme, 1 - medium bay leaf, 3/4 cup - extra virgin olive oil, Squeeze of lemon juice, 2 tablespoons - chopped flat leaf parsley, Crusty bread, like ciabatta, for serving,
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Smoked Barramundi Brandade

  • 10m prep
  • 20m cook
  • Serves 6
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Hot Tea

  • Perfect for Brunch

  • Perfect for Families

Ingredients

12 ounces The Better Fish® Barramundi Skinless Fillets
thawed
2 wood chip
small, preferably oak or alder
salt
1 russet potato
large
1 cup half and half
3 garlic clove
peeled and crushed
2 sprigs fresh thyme
1 bay leaf
medium
¾ cup extra virgin olive oil
squeeze fresh lemon juice
2 tablespoons flatleaf parsley
chopped
crusty bread
like ciabatta, for serving
Servings

Nutrition per serving

Calories 381.1kcal 19%
Fat 33.33 48%
Carbs 8.43 3%
Sugars 2.16 2%
Protein 12.81 26%
Sodium 178.09mg 9%
Fiber 1.02 4%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 381.1kcal 19%
Fat 33.33 48%
Saturated Fat 7.07 35%
Trans Fat 0.19 19%
Monounsaturated Fat 22.14 2214%
Polyunsaturated Fat 3.25 325%
Carbs 8.43 3%
Fiber 1.02 4%
Sugars 2.16 2%
Protein 12.81 26%
Cholesterol 42.46mg 14%
Sodium 178.09mg 9%
Calcium 57.89mg 7%
Magnesium 13.34mg 4%

% Daily Value*

Potassium 404.49mg 12%
Iron 0.55mg 4%
Zinc 0.3mg 3%
Phosphorus 64.09mg 9%
Vitamin A 79.75mkg 10%
Thiamin B1 0.04mg 4%
Riboflavin B2 0.09mg 6%
Niacin B3 0.46mg 3%
Vitamin B6 0.12mg 9%
Folic Acid B9 10.26mkg 5%
Vitamin B12 0.08mkg 3%
Vitamin C 7.07mg 9%
Vitamin D 5.12mkg 102%
Vitamin E 4.21mg 35%
Vitamin K 39.05mkg 52%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
5.8 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 1.02   4% DV
Protein 12.81   26% DV
Calcium 57.89mg   7% DV
Magnesium 13.34mg   4% DV
Potassium 404.49mg   12% DV
Iron 0.55mg   4% DV
Vitamin A 79.75mkg   10% DV
Vitamin C 7.07mg   9% DV

Nutrients with negative impact

Saturated Fat 7.07   35% DV
Trans Fat 0.19   19% DV
Carbs 8.43   3% DV
Sugars 2.16   2% DV
Cholesterol 42.46mg   14% DV
Sodium 178.09mg   9% DV

Treat Your Morning. Looking for a creative way to coax a non-fish eater into sustainable seafood? Brandade might just do the trick. This recipe can be prepared up to two days ahead of time, stored well wrapped in the refrigerator, and then baked when ready to serve. Recipe, food styling and photography by Linda Schneider.

Instructions

Step 1
To smoke the barramundi: break apart the wood chips into small pieces, then place them in a bowl of water to soak for about five minutes.
Step 2
Line the bottom of a heavy lidded pot, like a Dutch oven, with a piece of aluminum foil. Drain the wood chips and scatter them over the foil, then loosely cover with another piece of aluminum foil. Place a small wire rack or steamer basket into the pot.
Step 3
Place the barramundi fillets close together on another piece of aluminum foil and lightly season both sides with salt and pepper. Lift up the foil from both sides and place it on top of the wire rack, then place the lid on the pot. Cover the top of the pot with two layers of aluminum foil and scrunch tightly to seal the lid and prevent the smoke from escaping.
Step 4
Set the pot over high heat for five minutes so that the wood chips will begin to smoke. Turn the heat down to low for 10 minutes, then turn the heat off and allow the pot to sit untouched for another 10. Unwrap the pot, remove the lid, and transfer the fish to a plate to cool to room temperature. If you prefer not to smoke the fish, simply steam it until cooked through, then cool and continue following the recipe.
Step 5
While the fish is smoking, prepare the infused half and half and whipped potatoes. In a medium saucepan over medium heat, stir together the half and half, crushed garlic, thyme sprigs, bay leaf and a few cracks from the fresh black pepper. When it begins to simmer, cover with a lid and set aside to steep while you cook the potatoes.
Step 6
Peel the potatoes and cut into rough 1” cubes. Place in a medium saucepan and cover with at least 4” of cold water, then add a hefty pinch of salt. Cover and bring to a boil over high heat, then crack the lid and reduce the heat to medium-low. Simmer the potatoes until they can be easily pierced by a fork, about 10 minutes. Drain and transfer to a large bowl. Add olive oil, then add the fish and flake into small pieces.
Step 7
Fish the garlic cloves from the half and half and add to the bowl with the fish and potato. Remove the thyme and bay leaf and discard.
Step 8
Using an electric mixer on low speed, begin to whip the mixture until the potatoes and mostly broken up. Increase the speed to medium while slowly streaming in the warm half and half; continue whipping until mostly smooth. Check for seasoning and add salt, pepper, and freshly squeezed lemon juice. Stir in chopped parsley.
Step 9
Preheat the oven to 400 F. Lightly grease a gratin dish with a bit more olive oil, then transfer the brandade and smooth the top with a spatula. Bake until the top is golden brown, about 15-20 minutes. Serve warm with crusty bread.

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