Dinner Tonight: Smoked Trout Brandade
Need a gluten free and pescatarian main course? Dinner Tonight: Smoked Trout Brandade could be a great recipe to try. This recipe serves 4 and costs $2.88 per serving. One portion of this dish contains about 21g of protein, 57g of fat, and a total of 655 calories. If you have chives, garlic cloves, olive oil, and a few other ingredients on hand, you can make it. 12 people have tried and liked this recipe. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 87%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Dinner Tonight: Soba Noodle Soup with Spinach and Smoked Trout, Dinner Tonight: Cornmeal-Crusted Pan-Fried Trout, and Dinner Tonight: Pan-Seared Trout with Garlic and Basil.
Servings: 4
Ingredients:
1 tablespoon snipped chives
2 large garlic cloves, peeled and thickly sliced
1/2 cup heavy cream
3/4 cup extra-virgin olive oil
Salt and freshly ground white pepper to taste
3 smoked trout fillets (4 to 5 ounces each), skinless and flesh flaked
1 pound Yukon Gold potatoes
Equipment:
potato ricer
sieve
pot
sauce pan
frying pan
bowl
whisk
oven
Cooking instruction summary:
Procedures 1 Cover the potatoes with cold water in a pot and bring to a boil. Boil until tender, drain, and allow to cool slightly before slipping off the skins. Pass the potatoes through a ricer, sieve, or whip until smooth. 2 In the meantime, heat the olive oil in a small skillet or saucepan over low heat, then add the garlic cloves. Cook very gently until the garlic has infused the oil and is soft and slightly golden, 5-7 minutes. Transfer the garlic to a small bowl, leaving the oil in the pan, and mash it with a fork. Once the oil has cooled slightly, add the cream. 3 Add the mashed garlic and the cream-oil mixture to the potatoes, whisking to combine, then add the trout and salt and pepper to taste. 4 Preheat the oven to 350°F. Transfer the potato mixture to a shallow dish and bake until hot, about 15 minutes. Sprinkle with chives and serve.
Step by step:
1. Cover the potatoes with cold water in a pot and bring to a boil. Boil until tender, drain, and allow to cool slightly before slipping off the skins. Pass the potatoes through a ricer, sieve, or whip until smooth.
2. In the meantime, heat the olive oil in a small skillet or saucepan over low heat, then add the garlic cloves. Cook very gently until the garlic has infused the oil and is soft and slightly golden, 5-7 minutes.
3. Transfer the garlic to a small bowl, leaving the oil in the pan, and mash it with a fork. Once the oil has cooled slightly, add the cream.
4. Add the mashed garlic and the cream-oil mixture to the potatoes, whisking to combine, then add the trout and salt and pepper to taste.
5. Preheat the oven to 350°F.
6. Transfer the potato mixture to a shallow dish and bake until hot, about 15 minutes. Sprinkle with chives and serve.
Nutrition Information:
covered percent of daily need
