Brandade with mussels

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the cod brandade

  • 400g/14oz thick-cut piece lightly salted cod
  • 500ml/18fl oz milk
  • 1 bay leaf
  • 1 sprig tarragon
  • few peppercorns
  • 2 large, baked potatoes, flesh scraped into a bowl, skins retained (see below)

For the mussel dressing

  • 500g/1lb 2oz mussels
  • dash olive oil
  • 1 banana shallot, chopped
  • 1 garlic clove, smashed with a knife and peeled
  • 150ml/5fl oz white wine

For the vinaigrette

  • pinch saffron, soaked in 1 tbsp warm water
  • 3 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 banana shallot, finely chopped
  • 1 tbsp chopped fresh chives

For the crispy potato skin scraps

  • oil, for deep frying
  • potato skins, torn into pieces (see above)
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