Brandade de Morue with Potato, Garlic and Olive Oil

What you need

• 500 g (1 lb) boneless salt cod
• 500 ml (2 cups) whole milk
• 1 bay leaf
• 2 sprigs thyme
• 400 g (14 oz) floury potatoes, peeled and cut in chunks
• 3 cloves garlic, peeled
• 120 ml (1/2 cup) extra virgin olive oil
• 1 pinch grated nutmeg
• black pepper, freshly ground, to taste
• salt, for the potato water; add to the brandade only if needed
• toasted bread, to serve

Method

Restated from the original video

1. 1

   Put the cod in a large bowl of cold water and refrigerate for 24 hours, changing the water 3 times. Drain.

2. 2

   Put the potatoes and garlic in a pot, cover with cold salted water and bring to a boil. Cook until the potatoes are very soft, 20-25 min.

3. 3

   Heat the oven to 180 °C (350 °F).

4. 4

   Warm the milk with the bay leaf and thyme in a wide pan. Add the cod and poach it gently, turning once and never boiling, until it flakes easily, about 15 min.

5. 5

   Lift out the cod, remove any skin and bones and flake the flesh. Keep the milk.

6. 6

   Drain the potatoes and garlic. Mash them roughly with the cod in a large bowl.

7. 7

   Warm the oil. Beat it into the mash in a thin stream, adding a few spoonfuls of the warm poaching milk until the brandade is creamy but still has some texture.

8. 8

   Season with the nutmeg and pepper. Taste before adding any salt, as the cod is already salty.

9. 9

   Spoon the brandade into a gratin dish and bake until the top turns golden, 15-20 min.

10. 10

    Serve hot with toasted bread.

Imported from perfectlyprovence.co. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.