Brandade de Morue (Salt Cod and Potato Purée with Garlic)

• 500 g Salted cod, skinless, boneless if possible
• 600 g Yukon Gold potato
• 350 ml Whole milk
• 2 cloves Garlic
• 100 ml Double cream
• 120 ml Extra virgin olive oil
• 1 medium Lemon
• 10 g Fresh flat-leaf parsley
• ½ tsp Black pepper
• ½ tsp Fine sea salt, to taste

1. Rinse the salted cod, then put it in a bowl and cover with cold water. Soak for 24 hours in the fridge, changing the water 3 to 4 times. Drain well.
2. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, add a pinch of fine sea salt, and bring to the boil. Simmer for 15 to 20 minutes until very tender, then drain and return to the pot to steam-dry for 2 minutes.
3. Meanwhile, put the cod in a saucepan and cover with the whole milk. Bring just to a gentle simmer, then poach over low heat for 8 to 10 minutes until the fish flakes easily. Lift out the cod, reserving the milk, and flake the fish, discarding any bones or skin.
4. Mash the potatoes until smooth, then add the garlic and beat it in well. Add the flaked cod and beat vigorously with a wooden spoon until the mixture starts to come together. Keep the heat low so it stays warm but does not catch.
5. Warm the reserved milk gently, then beat it into the brandade a little at a time until silky and spoonable. Beat in the double cream, then slowly drizzle in the extra virgin olive oil, whisking or beating constantly, until glossy and emulsified. Season with black pepper and add fine sea salt only if it needs it.
6. Finely chop the parsley and zest the lemon, then squeeze in a little lemon juice to taste. Fold in most of the parsley and a pinch of lemon zest, keeping a little of each to finish. Serve warm, topped with the remaining parsley and a final touch of lemon zest.

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