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Brandade with mussels
Fruit and vegetables
1 sprig
tarragon
2 large, baked
potatoes
, flesh scraped into a bowl, skins retained (see below)
1 banana
shallot
, chopped
1
garlic
clove, smashed with a knife and peeled
1 banana
shallot
, finely chopped
1 tbsp chopped fresh
chives
potato
skins, torn into pieces (see above)
Cooking ingredients
1
bay leaf
few
peppercorns
dash
olive oil
pinch
saffron
, soaked in 1 tbsp warm water
3 tbsp
olive oil
1 tbsp cider
vinegar
oil
, for deep frying
Dairy, eggs and chilled
500ml/18fl oz
milk
Meat, fish and poultry
400g/14oz thick-cut piece lightly salted
cod
500g/1lb 2oz
mussels
Other
150ml/5fl oz
white wine
Back to recipe
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