Black Cod Brandade
Featured: Black Cod/Sablefish
Chef Kay Chun, contributor to NYTCooking
Ingredients
- 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
Instructions
- 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