Brandade on toasted bread with garlic

Brandade on toasted bread with garlic (pangasius and onion variant)

The first time I made brandade was after seeing Gordon Ramsay's recipe, which used cod fillets. I couldn't find fresh cod at the time, so I switched to pangasius, which is easier to find. I also added a small white onion for a rounder flavor. It's a recipe that doesn't require complicated techniques, but has a few steps to pay attention to, especially regarding the final texture.

Quick Info

Total time: about 45 minutes
Preparation time: 15 minutes
Cooking time: 30 minutes (boiling + cooking fish)
Servings: 4 (appetizer)
Difficulty: medium (involves multiple stages, but nothing difficult)
Recipe type: appetizer, suitable for platters or snacks

Ingredients

350 g potatoes (white, for mashing)
3 pangasius fillets (or other white fish)
150 ml cooking cream
150 ml milk (or a little more if needed)
2 cloves of garlic
1 small white onion (or red, sweet onion)
olive oil (for cooking and mixing with onion)
lemon juice (to taste)
salt
pepper
dry basil (optional)
fresh parsley (for garnish)
sliced bread, for serving

Preparation method

1. Boiling the potatoes
Peel the potatoes and cut them into equal-sized cubes to boil evenly. Place them in a pot, add the milk and cream, then the sliced garlic. If there isn't enough liquid to cover the potatoes, add a little more milk. Let them boil on low to medium heat until the potatoes are well softened. It took me a little more than 10-12 minutes, depending on the type of potato and the size of the cubes.

2. Draining and mashing the potatoes
When the potatoes are boiled and soft, if there is too much liquid left, drain it (do not throw it all away, keep a little in case you want to thin the puree). Mash the potatoes directly in the pot while they are still warm, using a masher. It doesn't need to be perfectly smooth, but there shouldn't be large chunks. Add salt to taste.

3. Preparing the fish
Heat olive oil in a pan. Place the pangasius fillets and season with salt, pepper, and dry basil. Cook on each side for 3-4 minutes or until the fish flakes easily with a fork and is no longer translucent. Remove the pieces of fish to a plate and let them cool slightly.

4. Flaking and mixing the fish
Break the fish fillets into small pieces by hand or with a fork. Mix them with the mashed potatoes while still warm, so the flavors meld together.

5. Adding the onion
Chop the onion as finely as possible. Place it in a small bowl, add a tablespoon of olive oil and a little lemon juice, then mix. Let the onion sit for 1-2 minutes, then add it to the potato and fish mixture. Gently combine.

6. Finishing and serving
Taste for salt, pepper, and lemon juice. If needed, adjust. Chop a few parsley leaves and sprinkle them on top. Allow the mixture to reach room temperature.

Serve the brandade on slices of toasted bread, rubbed with a little garlic for a more intense flavor.

Why I make this recipe often

It's quick for a warm appetizer, uses basic ingredients, and adapts easily to what you have in the fridge. The texture is creamy, with a fish flavor but not heavy. It can be made in advance, which is useful when you have guests.

Tips and variations

Tips

Do not let the potatoes sit too long in the liquid after boiling, as they can absorb too much.
If you want a fluffier consistency, you can mix the puree more vigorously or add a splash of the reserved liquid.
The fish should be fully cooked but not dry.

Substitutions

You can use cod, pike-perch, or hake fillets instead of pangasius.
Milk can be replaced with a plant-based milk for a dairy-free version, but the taste will differ.
Red onion gives a slight sweetness, while white onion is more neutral.

Variations

You can add a little dill instead of parsley for a different flavor.
Instead of parsley, you can sprinkle chopped green onion tops at the end.
You can add a little sweet or hot paprika directly into the potatoes for a more pronounced taste.

Serving ideas

Brandade goes very well on toasted baguette slices or whole grain bread.
It can also be served on vegetable rounds (baked potatoes, fried zucchini).
For festive platters, decorate with grated boiled egg or black olives.

Frequently asked questions

Can I make brandade with just potatoes, without fish?
No. The fish is the central ingredient; without it, you won't achieve the same flavor and consistency.

Can I use smoked fish?
You can try, but the flavor will be much more intense and different. For a classic result, use fresh or thawed white fish.

Can I use boiled potatoes with skin?
I recommend using potatoes boiled directly in milk and cream. Boiled in water and then mixed do not have the same rich flavor.

Is brandade eaten warm or cold?
Ideally, it is at room temperature. If it's too warm, the texture isn't as cohesive; if it's cold, the puree becomes denser.

How long does it take to cook the fish?
Normally, 3-4 minutes on each side is sufficient for thin fillets. In the end, it should be opaque and flake easily.

Nutritional values (estimated)

A serving of brandade (without bread) has approximately 220-250 kcal.
Proteins: 13-15 g
Fats: 10-12 g
Carbohydrates: 18-20 g
Values may vary depending on the type of fish, how much cream or milk you use, and the bread added when serving. The appetizer is quite balanced in macronutrients.

Storage and reheating

Brandade can be stored in the refrigerator, covered, for up to 2 days. You can let it reach room temperature before serving. I do not recommend reheating in the microwave as it changes the texture. It is best served freshly made or after a few hours of preparation.

 Ingredients: 350 g potatoes, 3 pieces of pangasius fillet, 150 ml sour cream, 150 ml milk (I added a bit more), 2 cloves of garlic, salt/pepper/basil, 1 small white or red onion, olive oil, lemon juice, fresh parsley.

 Tags:  appetizer toasted bread