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Red Beetroot 100%

Ponthier - Cod and beetroot Brandade

Cod and beetroot Brandade

COD AND BEETROOT BRANDADE
Cod
PONTHIER beetroot purée
Large celeriac
Potatoes
Milk
Breadcrumbs
Garlic, thyme and bay leaf
Salt, pepper
600g
200g
1
200g
50cl
100g
SQ
SQ
Boil the milk with the garlic, thyme and bay leaf. Immerse the cod in the milk, cover and leave to cook off the heat for around 20 minutes. Remove the cod and pull apart the flesh. Peel and wash the potatoes. Peel the celeriac. Chop the potatoes and celeriac into large cubes. Cook them in water with the salt, thyme and bay leaf. Remove the potatoes and celeriac, blend them and add the PONTHIER beetroot purée. Keep stirring the purée until you reach a smooth consistency. If needed, add a little of the poaching milk. Season well. Arrange in a circle and sprinkle with breadcrumbs. Reserve.
BEETROOT MIXED SALAD
Mixed salad
PONTHIER beetroot purée
Olive oil
Salt, pepper
200g
30g
10cl
SQ
Make a vinaigrette by mixing the olive oil and the PONTHIER beetroot purée. Adjust seasoning and reserve.
Assembly
Just before serving, cook the Brandade under the grill. Demould and serve on a plate. Add some salad and drizzle some of the beetroot vinaigrette.

For a variation using salmon, use the same recipe, but replace the PONTHIER beetroot purée with PONTHIER yellow pepper purée. For the purée, use only potatoes mixed with PONTHIER yellow pepper purée and some lemon zest. For the vinaigrette, the PONTHIER beetroot purée can also be replaced with the PONTHIER yellow pepper purée.