Walleye Brandade

Team U.K. chef Mark’s Checkpoint Challenge Recipe


  • 3 fillets of Walleye
  • 150mls of whole milk
  • 150mls of water
  • 1 bay leaf
  • 1/2 onion
  • 1 sprig of thyme
  • Salt and pepper
  • 1 clove of garlic, peeled and left whole Good olive oil.
  • 2 slices of fresh white bread


Poach the fish in the milky broth until just cooked, 7-8 minutes depending on the thickness of the fillet. Pick the fillets from the skin while warm and make sure there are no bones, place in a food processor. Strain the milk, add the garlic clove to the picked fish, retain some of the milk. Remove the crusts from the bread and tear the soft middle part into the fish. Blitz or pulse this mixture while slowly adding a thin stream of olive oil, until a light “paste” is formed. Check the seasoning with salt and pepper. Blitz a little further, add a little of the milk to make a smooth mousse. Serve on toasted baguette with some freshly chopped parsley, a squeeze of lemon and a drizzle of good olive oil.

Walleye Brandade