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Olive Oil Poached Local Halibut Brandade

Traditional Brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes. In this recipe, the cod is replaced by halibut. Serve with asparagus, whole grain mustard creme fraiche & bread crumb salsa. Serves 4 as entree portion.


  • 6 ounces salted halibut (coated heavily in kosher salt and refrigerated overnight)
  • 3 russet potatoes
  • 1/2 cup chopped garlic
  • 1 cup extra virgin olive oil
  • 1 cup heavy cream
  • 1 bunch green asparagus

For the Whole Grain Mustard Creme Fraiche

  • 1 cup creme fraiche
  • 1/2 cup heavy cream
  • 3 tbsp whole grain mustard
  • 1 tbsp lemon juice
  • Cayenne pepper (optional, to taste)

For the Bread Crumb Salsa

  • 1/2 cup panko bread crumbs
  • 1/4 cup chopped parsley
  • 1/4 cup fried capers
  • Garlic oil

How to Prepare:

  1. Peel, quarter and place russet potatoes into a sauce pot with cold water and bring to a boil. Cook until fork tender, drain and reserve in an electric mixer bowl or large bowl in which you can use a hand held mixer.
  2. While potatoes are cooking, into a small saute pan add chopped garlic and cover with the extra virgin olive oil. Cook until oil starts to crackle (maybe 3 minutes). Reserve 1/4 cup of the garlic oil for the bread crumb salsa. To the remaining garlic oil in the saute pan, add 1 cup of heavy cream. Pour the garlic cream on top of the potato.
  3. Fill a deep saute pot with water and heat until just shy of boiling. Add the salted halibut to water and poach until cooked thru but still tender, about five minutes. Drain and add to garlic cream and potato mixture. Using a whip attachment whip on electric mixer, mix the ingredients together. Salt and pepper to taste if needed.

For the Bread Crumb Salsa

  1. Rinse and drain capers and dry on paper towel.
  2. Heat the reserved garlic oil in a small saute pan and add capers. Cook for about 1-2 minutes, stirring constantly to avoid burning.
  3. Drain on paper towels and when cool enough to handle, mix with bread crumbs.

For the Whole Grain Mustard Creme Fraiche:

  1. In a stainless steel mixing bowl combine ingredients.
  2. Whip to a soft peak.

To serve, lay a few spears of asparagus on plate, place a scoop of halibut brandade on asparagus, top with mustard creme fraiche and breadcrumb salsa.


California Halibut

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