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Brandade

  • Fresh Cod 1.3 kg
  • Onion 450 g
  • Butter 100 g
  • Crème Fraiche 200 ml
  • Fresh Spinach 500 g
  • Lemon Juice 20 ml
  • Japanese Breadcrumbs – Panko

Plating

  • Lemon 1 pc
  1. Brandade

    • Prepare the Knorr Mashed Potato and mix with crème fraiche.
    • Cool down to room temperature.
    • Clean and cut the onions in half moon shapes.
    • Fry the onions in butter until they are soft.
    • Cut the cod in cubes 3 x 3 cm.
    • Season the cod cubes with salt and pepper.
    • Mix the cod with the onions and the potato mash.
    • Wash and dry the spinach and mix with the other ingredients.
    • Season with lime juice and salt.
    • Divide the mixture over the cocottes.
    • Sprinkle with breadcrumbs and some melted butter.
    • Bake in the oven for approximately 25 minutes on 175°C.
    • Make sure the breadcrumbs are a nice golden brown.
  2. Plating

    • Grate some lemon skin over the warm brandade.