Salt trevalla brandade with toasted brioche


  • Serves 8 people

  • Finely grated rind of 1 lemon and juice of ½, plus wedges to serve
  • ½ tsp each fennel seeds and coriander seeds
  • 40 gm sea salt flakes
  • 2 white peppercorns
  • 1 star anise
  • 500 gm skinless blue-eye trevalla fillets, pin-boned
  • 1 tbsp olive oil, plus extra to serve
  • ½ each fennel bulb and onion, finely chopped
  • 1 garlic clove, finely chopped
  • 500 ml (2 cups) milk
  • 200 gm crème fraîche
  • 2 tbsp chives, finely chopped
  • To serve: thickly sliced toasted brioche
01   Dry-roast lemon rind, fennel seeds and coriander seeds until fragrant (30 seconds), combine with salt and remaining spices and set aside to cool.
02   Place a piece of plastic wrap on a work surface, scatter over half the spice mix, top with fish, scatter over remaining spice mix, fold plastic wrap to enclose, then refrigerate on a tray for flavours to develop (8 hours-overnight). Remove wrap, brush off mix, rinse briefly in cold water, pat dry and cut into 4cm pieces.
03   Heat oil in a saucepan over medium heat, add vegetables and stir occasionally until tender (5-7 minutes). Add milk and fish, bring to the simmer, then set aside to cool completely. Strain (discard liquid) and transfer fish and vegetables to a food processor. Process to combine and season to taste (be careful not to over-salt).
04   Combine processed fish, crème fraîche, chives and lemon juice in a bowl, adjusting seasoning to taste. Drizzle with olive oil and serve with toasted brioche and lemon wedges.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.
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