Your Food: Cod Brandade

John, who is 34 and from Preston, has worked at Stanley House for over three years and is head chef of the hotel’s award-winning Grill on the Hill restaurant. Prior to joining Stanley House, he enjoyed a position at Nigel Haworth’s Northcote Manor, before gaining experience at one of Australia’s renowned coastal restaurants in Apollo Bay. The Grill on the Hill restaurant has served guests such as Colin Firth, Helen Bonham Carter and Ryan Giggs. It has also been awarded Visit England’s ‘Highest Quality Assured’ quality mark.

Ingredients (Makes 6)

For the Brandade

(can be made 24 hours in advance)

250g Cod Fillet – skinned/de-boned

250g mashed potato

50ml milk

50ml whipping cream

Pinch saffron

Sprig of thyme - picked

1 clove garlic – peeled and sliced

Salt and pepper

For the Garnish

6 slices of thinly sliced rye 
bread – toasted

Sun dried tomatoes

Pitted French olives

Sliced Bayonne ham or Prosciutto

Wild rocket

Extra virgin olive oil

Balsamic syrup

Method

1) Bring the milk and cream to a simmer with the garlic, thyme and saffron

2) Add the cod fillet and gently poach until cooked. (the cod should be flakey)

3) Drain and strain off the liquid from the cod and reserve

4) In a food blender, blitz together the cod and potato. Add the poaching liquor until a firm but light and smooth puree is achieved

5) Correct the seasoning and store in a piping bag in the fridge until required

6) To serve, take out the brandade and leave to come back to room temperature

7) Pipe on to the toasted rye bread. Stick the bread to the plate with a little drop of brandade to stop it sliding about the plate

8) Carefully arrange the garnish on top and lastly dribble some olive oil and balsamic around the plate