Brandade de morue, creamy French salt cod and potato purée

Steps

1. 1

   Cook the potatoes in salted water until tender, then peel and mash them roughly.

2. 2

   Poach the salt cod in the milk with the garlic for about 8 minutes. Drain, reserving the milk, and flake the fish carefully.

3. 3

   In a saucepan, combine the cod, potatoes, some of the poaching milk, the cream, and the olive oil, adding the oil gradually. Work over low heat until the mixture becomes soft and silky.

4. 4

   Season generously with black pepper and stir in the parsley. The brandade should be smooth but still have a little texture.

5. 5

   Transfer to a baking dish, drizzle lightly with olive oil, and bake at 220°C for 10 to 12 minutes until lightly golden.

6. 6

   Serve hot with a green salad or toasted bread.