ICELANDIC WHITEFISH BRANDADE

Name: Icelandic whitefish brandade
Total time: 30 min
Yield: 4
Cuisine: Icelandic
Ingredients: 600g cooked MSC cod (or any sustainable whitefish like pollock, hoki or haddock) or fish leftovers; 600g boiled potatoes; 2 to 3 onions; 350/400ml milk; 50g butter; 3 tablespoons flour; 2 to 4 tablespoons white pepper; Sea salt; 50 to 100ml water and a little fish or vegetable stock is allowed; Chopped chives (optional); (Tip: You can also pimp this dish by adding grated cheese at the end and putting it in the oven.)


COOKING TIME 30 MINS	SERVES 4	CHEF's PHOTO

A traditional recipe for cod (or other whitefish such as haddock, hoki or pollock) from Iceland where chef Dagny Ros Asmundsdottir is from. Sometimes called 'Pluck', it used to be made from leftovers but it’s now a real delicacy.


COOKING TIME 30 MINS	SERVES 4	RECIPE BY CHEF DAGNY ROS ADMUNDSDOTTIR

A traditional recipe for cod (or other whitefish such as haddock, hoki or pollock) from Iceland where chef Dagny Ros Asmundsdottir is from. Sometimes called 'Pluck', it used to be made from leftovers but it’s now a real delicacy.

Here's Chef's version, now it's your turn!

DID YOU KNOW?

Cod is a hugely popular fish and has been part of the European diet since the Stone Age.
Cod can be found all over the world in cold waters, but MSC certified cod are fished in the Northeast Atlantic and North Pacific Ocean.

DID YOU KNOW?

Cod is a hugely popular fish and has been part of the European diet since the Stone Age.

Cod can be found all over the world in cold waters, but MSC certified cod are fished in the Northeast Atlantic and North Pacific Ocean.

Cod stocks have been heavily overfished, so it is vital to buy sustainably sourced cod, and support the efforts of MSC and sustainable fisheries to recover stocks.

Cod have an organ on their chin called a barbel which has tastebuds, helping them find food in murky water.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

600g cooked MSC cod (or any sustainable whitefish like pollock, hoki or haddock) or fish leftovers
600g boiled potatoes
2 to 3 onions
350/400ml milk
50g butter
3 tablespoons flour
2 to 4 tablespoons white pepper
Sea salt
50 to 100ml water and a little fish or vegetable stock is allowed
Chopped chives (optional)

(Tip: You can also "dress up" this dish by adding grated cheese at the end and putting it in the oven.)

DOWNLOAD PRINTABLE RECIPE

Let's cook!

STEP 1

Cut the fish and potatoes into very small pieces, and finely chop the onions.

STEP 2

Melt the butter in a large pot and fry the onions until translucent. Pour the water over them, and let it boil slightly until almost completely evaporated.