Chef's Recipes

Salt trevalla brandade with toasted brioche

Australian Gourmet Traveller recipe for Salt trevalla brandade with toasted brioche

  • 30 mins preparation
  • 10 mins cooking plus cooling, curing
  • Serves 8
  • Print
Salt trevalla brandade with toasted brioche
“Would Sydney’s Bistro Ortolan share the recipe for their delicious trevalla brandade?”
James Thomas, Chippendale, NSW
To request a recipe, write to Fare Exchange, , 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.
You’ll need to begin this recipe a day ahead.


  • 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 milk (2 cups)
  • 200 gm crème fraîche
  • 2 tbsp chives, finely chopped
  • To serve: thickly sliced toasted brioche


  • 1
    Dry-roast lemon rind, fennel seeds and coriander seeds until fragrant (30 seconds), combine with salt and remaining spices and set aside to cool.
  • 2
    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.
  • 3
    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).
  • 4
    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 .