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Salted hake brandade

Salted hake brandade with rainbow beets, quails egg and caper dressing

Try our head chef's delicious salted hake brandade, with rainbow beets, quails egg and caper dressing recipe, as served here at our Woodbridge restaurant!

750g hake
Bay leaf
Sprig of fresh thyme
6 cloves garlic (peeled and pounded to a purée in a pestle and mortar)
Large handful of fresh parsley (leaves stripped from the stems and chopped finely)
450g potatoes
50ml hot milk
Juice of 1 lemon
Salt and white pepper
150ml olive oil
Breadcrumbs (fresh breadcrumbs are best or Panko crumbs)
4 small rainbow beets
12 nastursium leaves
4 heritage radishes
2 tbsp capers
4 quails eggs ( soft boiled 2minutes 25 secs) and refreshed in iced water
Rapeseed oil and lemon juice
Sea salt and mill pepper


Prepare the hake at least 24 hours beforehand.
Soak it in water for 24 to 48 hours, changing the water twice daily.
Then in a large saucepan, add the soaked hake, bay leaf and thyme sprig, cover them with water and bring to a simmer.
Simmer gently for about 5 minutes or until the hake is tender - avoid simmering for too long as the fish will become chewy.
Remove the hake, drain and allow to cool, then remove all skin and bones, and gently flake the flesh into a bowl.

Peel and cut the potatoes into small chunks before boiling until soft and tender.
Drain and then add the hot milk and mash or crush the potatoes roughly, so there are still some discernible pieces of potato as well as mash.
Add the salt and pepper and season to taste; then add the olive oil and beat well into the potatoes mixture.

Add the parsley, lemon juice and minced garlic to the potatoes and mix thoroughly before gently folding in the salt hake, and chill.
Boil beets until cooked through, chill down, peel, slice and dice them.
Slice radishes.
Mix equal quantities of rapeseed oil and lemon juice together with capers for the dressing.

Place sliced beets on 6 plates and mould brandade in the centre of each.
Place diced beets around the brandade, with nastursium leaves and radishes.
Place soft quails egg in half on top and dress with caper dressing.
Season with sea salt and a twist of pepper.
Serve with toasted sour dough.


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