Hake brandade

This French dish is usually made with salted cod, however any white fish will do. Michael Diacono uses hake fillets instead of cod thus eliminating the necessity of soaking the salted fish. Serve it with toasted slices of a French baguette for perfect nibbles with drinks before a main meal. 

Hake brandade


  • 250g hake fillets (merluzz)
  • Olive oil
  • 2 large potatoes, diced
  • 1 cup Benna fresh milk
  • ½ cup Benna fresh cream
  • Sprig thyme
  • Salt and pepper
  • 2 cloves garlic
  • Basil
  • Baugette


  1. Place the fish in a saucepan and cover with olive oil.
  2. Poach the fish over low heat for 5-8 mins until is cooked
  3. In a separate saucepan, bring the milk to a simmer with the potatoes, salt pepper and thyme and the garlic cloves.
  4. When the fish is ready, drain, removing as much olive oil as possible.
  5. When the potatoes are tender mash and add the drained fish and basil and mix well until the fish breaks and is incorporated.
  6. Season and serve warm with toasted bread.

This recipe first appeared on Gourmet Today TV, aired on TVM on 18 December, 2015.