WINTER SOLE BRANDADE

INGREDIENTS

1/2 lb MSC-certified Pacific Dover Sole fillet (skinless󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 and boneless)
1/2 lb Large red bliss potatoes (or any waxy variety)
1 Cup Heavy cream
2-3 Garlic cloves, peeled
1/2 tsp Grated lemon zest
1 tbsp Fresh lemon juice
1/8 tsp Grated nutmeg
2 tbs Freshly grated Grana Padano (Or your other favorite hard cheese)
1/2 Cup Extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste
Crackers or toasted baguette for serving

INSTRUCTIONS

1. Boil the potatoes with salt for about 30 minutes or until potatoes are fork-tender. Drain and let the potatoes cool.

2. Poach the sole. Place the sole fillet in a saucepan. Add the cream and garlic cloves and bring to a low boil. Cover the saucepan and simmer for 10 minutes.

3. Peel the potatoes and roughly break into chunks. Transfer the fish and liquid to a food processor. Add the lemon zest, lemon juice and nutmeg. Pulse to combine but maintain a rustic texture with flakes of the fish still visible. Fold in oil with spatula until incorporated. Season to taste with salt and pepper.

4. Preheat the oven to 400°. Lightly oil an 8-inch baking dish and spread the brandade. Sprinkle the cheese on top. Bake on the top shelf for 20 minutes, until golden brown. Serve with crackers or baguette.

The assembled brandade can be made in advance and refrigerated for up to two days. Let come to room temperature before baking.