Brandade de Morue Gratinée (Salt Cod and Potato Gratin)

• 450 g Salted cod, boneless if possible
• 2 pieces Bay leaves
• 800 g Yukon Gold potato
• 3 cloves Garlic
• 90 ml Olive oil
• 150 ml Double cream
• ½ tsp Black pepper
• ¼ tsp Fine sea salt, use only if needed
• 60 g Breadcrumbs
• 1 piece Lemon

1. Rinse the salted cod, then cover with cold water in a large pot and leave to soak for 8 hours, changing the water 2 to 3 times. This reduces the salt so the brandade tastes balanced rather than briny.
2. Drain the cod, return it to the pot and cover with fresh cold water; add the bay leaves. Bring just to a gentle simmer and cook for 8 to 10 minutes until the fish flakes easily, then lift out and cool slightly.
3. While the cod cooks, peel the potatoes and cut into even chunks. Boil in salted water for 15 to 18 minutes until very tender, then drain well and let them steam-dry in the colander for 2 minutes.
4. Heat the oven to 200°C (390°F). Peel and finely grate the garlic, then warm the olive oil with the garlic in a small saucepan over low heat for 1 to 2 minutes until fragrant, without letting it colour.
5. Flake the cod, discarding any skin or bones, and place in a mixing bowl. Add the potatoes and mash until mostly smooth, then beat vigorously with a wooden spoon while slowly drizzling in the warm garlic oil until the mixture looks lighter and silky.
6. Warm the double cream until hot but not boiling, then beat it into the brandade a little at a time until creamy and spoonable. Season with black pepper and add fine sea salt only if it needs it, then squeeze in a little lemon juice to brighten the flavour.
7. Spoon the brandade into a baking dish and smooth the top. Sprinkle evenly with the breadcrumbs and bake for 18 to 22 minutes until bubbling at the edges and golden on top; rest for 5 minutes before serving with extra lemon wedges.

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