Notes: This garlicky purée makes a good side dish as well as an appetizer. You can prepare through step 4 up to 1 day ahead; chill brandade airtight, and store crumbs airtight at room temperature. Bake chilled brandade 15 to 20 minutes.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes about 12 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shred trout with a fork. Thinly slice 2 cloves garlic. In a 2- to 3-quart pan, combine sliced garlic, milk, and thyme sprigs; bring just to a simmer over medium heat. Remove from heat, stir in trout, cover, and let stand about 15 minutes. Remove thyme sprigs.

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  • In a 3- to 4-quart pan, combine potatoes and about 1 quart water. Cover and bring to a boil over high heat; reduce heat and simmer until potatoes mash easily, about 20 minutes. Drain potatoes and return to pan.

  • Meanwhile, place four baguette slices in a single layer on a 12- by 15-inch baking sheet. Bake in a 350° regular or convection oven, turning once, until crisp and dry, about 15 minutes total. Let cool. Rub one side of each slice with remaining garlic clove. Whirl slices in a food processor into coarse crumbs, or seal in a plastic bag and crush with a rolling pin.

  • In a blender or food processor, whirl milk mixture until smooth. Add, with olive oil, to potatoes and beat with an electric mixer, or mash with a potato masher, until smooth. Season to taste with salt and pepper. Scrape into a shallow 1- to 2-quart baking dish.

  • Sprinkle top evenly with bread crumbs, then parsley. Bake in a 400° regular or convection oven until top is browned and center is hot, about 15 minutes. Serve brandade with remaining baguette slices.

Nutrition Facts

240 calories; calories from fat 28%; protein 12g; fat 7.6g; saturated fat 1.5g; carbohydrates 30g; fiber 1.9g; sodium 543mg; cholesterol 8mg.
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