Brandade of Halibut with Crab Gratin

Name: Brandade of Halibut with Crab Gratin
Yield: Serves 4
Ingredients: 500 g (1 lb 2 oz) floury potatoes, peeled and chopped; 6 tablespoons olive oil, plus a little extra for drizzling; 600 ml (1 pint) full-fat milk; 150 ml (¼ pint) fish stock; 4 tablespoons chopped chives; 50 g (2 oz) cold unsalted butter, cut into small pieces; 10 basil leaves, torn, plus extra to garnish; 650 g (1 lb 6 oz) halibut fillet, skin on; 25 g (1 oz) unsalted butter, softened; 2 sprigs of thyme; 200 g (7 oz) fresh white crabmeat; 6 tablespoons fresh white breadcrumbs; 4 garlic cloves, crushed; 1 bay leaf; Coarse salt and freshly ground black pepper; 450 ml (¾ pint) double cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Brandade is usually prepared with salt cod but here I have used halibut. What I particularly like about this dish is the crab crust, which makes a lovely crisp topping for the creamed halibut.

Ingredients

600 ml (1 pint) full-fat milk
450 ml (¾

Fish course
Pescatarian

Method

Put the milk, cream, garlic, thyme, bay leaf and some salt in a pan and bring to the boil. Reduce the heat to a simmer, add the halibut fillet and poach for 10-12 minutes. Remove the fish with a slotted spoon and place in a large bowl. Add the potatoes to the cooking liquid and simmer until tender. Remove with a slotted spoon, place in another bowl and mash to a purée. Remove the skin from the