Black Cod Brandade

Featured: Black Cod/Sablefish

Chef Kay Chun, contributor to NYTCooking


  • 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 prefered or available quantity


  • 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