Salt trevalla brandade with toasted brioche


You'll need

Finely grated rind of 1 lemon and juice of ½, plus wedges to serve ½ tsp each fennel seeds and coriander seeds 40 gm sea salt flakes 2 white peppercorns 1 star anise 500 gm skinless blue-eye trevalla fillets, pin-boned 1 tbsp olive oil, plus extra to serve ½ each fennel bulb and onion, finely chopped 1 garlic clove, finely chopped 500 ml (2 cups) milk 200 gm crème fraîche 2 tbsp chives, finely chopped To serve: thickly sliced toasted brioche

Method

  • 01
  • Dry-roast lemon rind, fennel seeds and coriander seeds until fragrant (30 seconds), combine with salt and remaining spices and set aside to cool.
  • 02
  • Place a piece of plastic wrap on a work surface, scatter over half the spice mix, top with fish, scatter over remaining spice mix, fold plastic wrap to enclose, then refrigerate on a tray for flavours to develop (8 hours-overnight). Remove wrap, brush off mix, rinse briefly in cold water, pat dry and cut into 4cm pieces.
  • 03
  • Heat oil in a saucepan over medium heat, add vegetables and stir occasionally until tender (5-7 minutes). Add milk and fish, bring to the simmer, then set aside to cool completely. Strain (discard liquid) and transfer fish and vegetables to a food processor. Process to combine and season to taste (be careful not to over-salt).
  • 04
  • Combine processed fish, crème fraîche, chives and lemon juice in a bowl, adjusting seasoning to taste. Drizzle with olive oil and serve with toasted brioche and lemon wedges.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.

“Would Sydney’s Bistro Ortolan share the recipe for their delicious trevalla brandade?”
James Thomas, Chippendale, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool