Sweet potato haddock brandade
Ingredients
Instructions
- 400 g Haddock
- 600 g sweet potatoes with orange flesh
- 40 g Butter
- 30 cl Whole milk
- 6 sprigs of flat-leaf parsley
- 2 tbsp. tablespoons olive oil
- 2 tbsp. tbsp orange juice (or lemon)
- 1 small shallot (optional)
- Salt
- Pepper
- Peel the sweet potatoes, cut them into pieces and cook them in salted boiling water for about 30 minutes.
- Prepare the sauce: mix the oil, orange juice, finely chopped shallot, 2 sprigs of chopped parsley, salt and pepper.
- Reserve at room temperature.
- Put the haddock in a saucepan, cover with the milk and top up with water if necessary.
- Bring to a boil and turn off the heat at the first broth.
- Run the drained sweet potatoes through a vegetable mill. Add the butter, chopped parsley, salt and pepper.
- Add a little milk from the haddock if needed if the consistency is too thick.
- Place metal circles on 4 plates and garnish with mashed potatoes.
- Remove the circles and thin out the still warm haddock on the rounds of mashed potatoes.
- Drizzle with sauce and serve immediately.
Sweet potato haddock brandade
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