Brown Butter Haddock Brandade
Inspired by Champion of Champions Amber Francis's Great British Menu creation honoring Tatty Muirhead MBE, this elegant seafood dish features brown butter confit haddock with silky brandade, vibrant fennel-sea beet purée, glossy perry butter sauce, and a dramatic buckwheat-seaweed cracker. The mooli salad, coiled to resemble fishing lines, pays tribute to Tatty's lifelong championship of sustainable inshore handline fishing in Cornwall.
- Time: 105 min
Source: Relaxed Recipes
Ingredients
- Prepare the Brandade
- Poach the smoked haddock: Place smoked haddock in a saucepan with milk, bay leaf
- Cook the potato: Meanwhile, place potato cubes and garlic cloves in a small pot
- Make the brandade: Remove haddock from milk , discard skin and any bones, and fl
- Prepare the Fennel and Sea Beet Purée
- Sweat the fennel: Melt butter in a saucepan over medium-low heat. Add shallot an
- Blanch the sea beet: Bring a pot of salted water to boil. Blanch sea beet for 30
- Blend the purée: Add fennel mixture, blanched greens, and cream to a high-speed
- Prepare the Perry Butter Sauce
- Make the reduction: In a small saucepan, combine perry, shallot, and vinegar. Br
- Mount with butter: Reduce heat to low and add cream. Whisk in cold butter one cu
- Prepare the Buckwheat-Seaweed Crackers
- Make the batter: Whisk together buckwheat flour, rice flour, seaweed flakes, fen
- Fry the crackers: Heat 1 inch of neutral oil in a deep skillet to 350°F . Workin
- Prepare the Mooli Salad
- Shave the mooli: Using a mandoline or vegetable peeler, shave the mooli into thi
- Dress the mooli: Just before serving, drain mooli well and pat dry. Toss gently
- Confit the Haddock
- Make brown butter: Melt butter in a wide, low-sided saucepan over medium heat. C
- Cool the butter: Let the brown butter cool to 140°F —critical for gentle confit.
- Confit the fish: Season haddock portions with salt. Gently submerge in the warm
- Plate the Dish
- Warm the purée: Gently reheat the fennel purée if needed
- Assemble: Place a generous swoosh of fennel-sea beet purée off-center on each wa