Jersey Royal Potato and Smoked Haddock Brandade

A creamy and flavorful brandade featuring Jersey Royal potatoes, smoked haddock, and local Jersey dairy.

Prep Time

15 minutes

Total Time

45 minutes

Calories

667 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.20/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•Mediterranean

Main Ingredient:

Fish

Mood:

Comfort Food

Ingredients

Servings

500gJersey Royal Potatoes(Scrubbed, not peeled)

£2.75

250gSmoked Haddock Fillet(Skinless and boneless)

£4.00

2clovesGarlic(Minced)

£0.20

100mlJersey Milk(Full fat for extra creaminess)

£0.25

50gJersey Butter(Unsalted)

£0.75

50mlExtra Virgin Olive Oil(Plus extra for drizzling)

£0.40

2tbspFresh Parsley(Chopped)

£0.40

1tbspFresh Chives(Chopped)

£0.35

1tspLemon Juice(Freshly squeezed)

£0.10

To tasteSalt

£0.60

To tasteBlack Pepper(Freshly ground)

£1.50

100gSeasonal Jersey Greens(Optional, for serving. Examples: Watercress, Spinach, Samphire.)

£1.50

Total Cost

£12.80

£3.20 per serving

Instructions

1.
Place the Jersey Royal potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes.
2.
While the potatoes are cooking, gently poach the smoked haddock in the Jersey milk over low heat for about 5-7 minutes, or until cooked through. Remove the haddock from the milk and set aside to cool slightly. Reserve the milk.
3.
Drain the potatoes and return them to the pot. Mash them coarsely. Alternatively, use a potato ricer for a smoother texture.
4.
Flake the smoked haddock into the mashed potatoes. Add the minced garlic, Jersey butter, and half of the olive oil. Stir to combine.
5.
Gradually add the reserved warm milk from poaching the haddock, stirring until the brandade reaches a creamy consistency. You may not need all the milk.
6.
Stir in the chopped parsley, chives and lemon juice. Season with salt and pepper to taste.
7.
Transfer the brandade to an oven-safe dish. Drizzle with the remaining olive oil.
8.
Preheat oven to 180°C (350°F). Bake for 10-15 minutes, or until heated through and lightly golden on top.
9.
Serve warm, garnished with extra fresh herbs and a drizzle of olive oil. Serve with crusty bread or seasonal Jersey greens.

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My Notes

Nutrition Information

Nutrition per serving (294g)

667 kcal / 2791 kJ

Carbs

34g

13% of RDA

Fat

43g

61% of RDA

Protein

33g

66% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, use a combination of smoked and unsmoked haddock.

Adjust the amount of milk to achieve your desired consistency. Some prefer a thicker brandade, while others prefer it creamier.

The brandade can be prepared ahead of time and reheated before serving.

Adding a pinch of nutmeg can enhance the flavor profile.

Cooking Equipment

Large Pot

Oven-Safe Dish

Fork or Potato Ricer

Wine Pairings

No wine pairing suggestions available for this recipe.

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