Lunch: Smoked Trout Brandade

Recipe by /contributors/john-fleer Fleer's family enjoys indoor picnics with brandade (made here with a shortcut: smoked trout) and storebought fixings. "We just sit on the floor and chat and chew," he says.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Smoked Trout Brandade

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 large russet potato (about 10 oz.)
1 teaspoon plus 1/2 cup olive oil
2 garlic cloves, peeled
8 ounces smoked trout, skin and bones removed
3/4 cup whole milk
2 tablespoons lemon juice
1/4 teaspoon smoked paprika (optional)
Kosher salt
Freshly ground black pepper
2 tablespoons finely grated Parmesan
1 baguette, sliced, toasted
Cured meats, cheeses, and grapes (for serving)

Instructions

Heat oven to 400 °. Rub potato with 1 teaspoon oil and bake directly on oven rack until tender, 50 –60 minutes. Let cool slightly, then peel. Mash potato until nearly smooth
Meanwhile, bring garlic, trout, and milk to a simmer in a medium saucepan. Remove from heat; let sit 10 minutes. Using a slotted spoon, transfer half of trout to a plate; flake.
Place garlic, milk, and remaining trout in a food processor along with lemon juice, paprika (if using), and remaining 1/2 cup oil; process until smooth. Transfer to a large bowl and gently fold in mashed potato and flaked trout; season with salt and pepper.
Transfer trout mixture to a 1-quart shallow baking dish or four 6-ounce ramekins and top with Parmesan. Bake until cheese is melted and golden brown and brandade is heated through, 15 –20 minutes. Serve with bread, meats, cheeses, and grapes.

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