WONDERFUL COMBINATION!






This recipe is similar to the cod brandade, originated from Nimes. I used some haddock instead and added some wild mushrooms to enhance this recipe! You will love it! Enjoy with a fantastic Chardonnay from Burgundy, such as Chablis!


Preparation: 1 hour; cooking time: 1 h 30

Serving 4-6


1 ½ lb. fresh haddock

2 lbs. gold potatoes, peeled and diced

1 oz. dried wild porcini mushrooms

1 oz. dried wild chanterelle mushrooms

3.5 oz. fresh shiitake mushrooms, sliced

2 tbsp. olive oil

3 garlic cloves, minced

1 ½ tbsp. Italian parsley, chopped

1 cup whole milk

3 tbsp. sour cream

6 tbsp. butter + more for baking dish

Coarse salt

Salt and pepper

1 cup heavy cream

2 pinch of nutmeg


Put the porcini and chanterelle mushrooms in a large bowl. Cover with water and soak 30 minutes to reconstitute them. Drain and wash thoroughly.

Bring some water to a boil in a large saucepan and add some coarse salt. Add the haddock. Reduce the heat to simmer and cook the fish 12 minutes or until done. Drain and return the fish to the saucepan. Set aside.

Put the potatoes in a medium stockpot. Cover with cold water. Season with coarse salt. Bring the water to a boil. Reduce the heat to medium and cook the potatoes 20-25 minutes or until tender.

Warm 2 tbsp. olive oil in a large sauté pan and cook the garlic 1 or 2 minutes, until pale gold then add the shiitake mushrooms. Cook 5 minutes on medium-high heat. Add the porcini and chanterelle mushrooms. Reduce the heat to medium and cook 5 minutes, stirring often. Add the parsley, season with salt and pepper and cook 3 more minutes.

Warm the milk and 4 tbsp. of butter in a small saucepan. Season with salt and pepper. Drain the potatoes and mash them. Add the milk, butter, sour cream and adjust the seasoning if needed.

Combine the fish with the mushrooms. Grease a baking dish with butter. Spread the fish and mushrooms on the bottom of the dish. Cover with the mashed potatoes. Spread some breadcrumbs on top of it and dice 2 tbsp. of butter over. Bake 40 minutes or until golden brown.

Warm the heavy cream in a small saucepan on medium-low heat. Season with nutmeg, salt and pepper.

Serve the fish and scoop some heavy cream around it. Garnish with Italian parsley.


Bon Appetit!


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