Sablefish (black cod) Brandade
Sablefish (black cod) Brandade
Ingredients
1 medium russet potato
½ cup sour cream
¼ cup extra virgin olive oil
¼ cup of chopped herbs (parsley, chives and dill all work really well)
1/8 tsp grated garlic
Leftover or extra black cod from the previous night’s dinner – amount can vary by preferred or available quantity
Instructions
Roast a medium russet (baking potato) at 425 degrees until tender, about 1 hour
Scoop out the flesh into a medium bowl and mash with a spoon (for about 1 cup of mashed potato)
Add the sour cream, extra virgin olive oil, chopped herbs, and grated garlic
Season with salt and pepper and mix well
Flake leftover fish and fold into potato mixture
Transfer mixture to ovenproof baking dish and bake at 375 degrees until golden brown on top and warmed through, 20-25 minutes
Serve with toast or crackers
Recipe and Photo by Chef Kay Chun