Potato Crusted Lingcod Brandade Recipe
B.C. corn croquette, trout roe, Calabrian chili vinaigrette, spring greens
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Ingredients
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Potato Crust
Lingcod Brandade
Corn Croquette
Calabrian Chili Vinaigrette
Garnish
Method
Prepare Potato Crust
- 1
- 2
Form Potato Crust
Spread the mashed potatoes evenly in a greased baking dish to form a crust. Set aside.
Make Lingcod Brandade
- 3
Cook Lingcod
Poach the lingcod fillets in heavy cream with minced garlic until cooked through. Flake the fish and mix with lemon juice and parsley.
- 4
Combine with Potato
Spread the lingcod brandade mixture over the potato crust evenly.
Prepare Corn Croquette
- 5
- 6
Fry Croquettes
Shape the mixture into small balls or patties. Heat oil in a frying pan and fry the croquettes until golden brown on all sides. Drain on paper towels.
Make Vinaigrette
- 7
Combine Vinaigrette Ingredients
In a small bowl, whisk together Calabrian chili paste, olive oil, red wine vinegar, salt, and black pepper until emulsified.
Assemble Dish
- 8
Plate the Dish
On a plate, place a generous serving of the potato crusted lingcod brandade. Top with corn croquettes, drizzle with Calabrian chili vinaigrette, and garnish with trout roe and spring greens.
