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    Smoked Haddock Brandade with Scallops and Beetroot Salad

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    Smoked Haddock Brandade with Scallops and Beetroot Salad

    A Provençal classic, traditional brandade is made with salt cod pounded with milk or cream and garlic. This is a simple and delicious, modern variation.

    • Preparation time: 70 minutes
    • Cooking time: 5 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • Brandade
    • 1 medium baking potato (200-250g)
    • 300ml milk
    • 200g undyed smoked haddock
    • 2 garlic cloves, roughly chopped
    • 1 large bay leaf
    • 3 tbsp double cream
    • Juice of ½ lemon
    • 25g freshly grated Parmesan
    • 1 tbsp chopped fresh chives
    • Pinch of cayenne pepper
    • ½ x 110g bag herb salad
    • Salad
    • 125g ready-cooked beetroot
    • 3 tbsp olive oil, plus 1 tsp
    • 1 tbsp balsamic vinegar
    • Salt and freshly ground black pepper
    • 12 scallops (or, if the scallops are very large, use 6 and cut them in half)


    1. Preheat the oven to 180°C, gas mark 4. Bake the potato in its skin for 1 hour or until soft. Slice it in half, scoop out the flesh and mash roughly.
    2. Meanwhile, put the milk and haddock into a saucepan along with the garlic and the bay leaf.
    3. Heat until the milk is just boiling, then turn off the heat, cover and leave until cool, by which time the fish should be cooked. Drain the fish, discarding the milk, garlic and bay leaf, then skin the fish and break it into small flakes, checking for any bones as you do so.
    4. Dice the beetroot for the salad into 1cm cubes. Mix together 3 tbsp olive oil and vinegar, season, then stir in the beetroot. Set aside.
    5. To make the brandade, mix the mashed potato with the flaked haddock, the cream, lemon juice, grated Parmesan, chives and cayenne. Season to taste.
    6. Put the scallops in a bowl, add 1 tsp olive oil and some seasoning and toss well. Heat a non-stick pan over a high heat. Sear the scallops, giving them about 1 minute each side, or until they have a caramelised crust. It's best to do this in two batches so as not to crowd the pan.
    7. Divide the brandade (which should now be at room temperature) between 4 plates, add a few salad leaves then scatter the dressed beetroot around the brandade. Add 3 scallops to each plate and serve straight away.

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