Ingredients
- For the brandade
- 150g hake fillet, skin and bones removed
- Half tbsp salt
- 1 tbs olive oil
- 2 cloves of garlic, peeled and sliced
- 150ml cream
- 1 tin of butterbeans, rinsed
- Squeeze of lemon
- 1 jar (650g) roasted red peppers
- For the green sauce
- A bunch of flat parsley
- Third of a bunch of dill
- A sprig of mint
- A few sprigs of tarragon
- 3 cloves of garlic, peeled
- Small tin of anchovies (40g)
- 1 tbsp capers
- 50ml sunflower oil
- 50ml olive oil
- Squeeze of lemon
- Black pepper
- Pinch of sugar
1 Put the hake into a dish, cover with the salt and put it in the fridge for an hour.
2 Rinse off the fish under cold water and cut it into chunks.
3 Pour the olive oil into a small pot, and add the garlic. Gently cook over a low heat for a minute till lightly golden, then add the hake and the cream.
4 Bring the cream to a gentle bubble and allow to cook for a minute, then add the butterbeans.
5 Continue to cook gently for five minutes, mashing the butterbeans into the hake all the while, until the mixture forms a creamy paste.
6 Add a squeeze of lemon, check for seasoning and set aside.
7 When cool remove the peppers from the jar and drain.
8 Stuff the mixture into the peppers. I used a piping bag but you could also cut them open, fill them and fold them over again and put in the fridge.
For the green sauce
9 This would normally be hand chopped, but for ease you can put everything into a blender until smooth.
10 The mixture needs to be a little loose so it may need a little more oil; you can be the judge.
11 Serve the peppers warm or at room temperature, with the green sauce on the side.
