Brandade de Morue

Ingredients

• 1 lb salt cod (morue)
• 1 lb Yukon Gold potatoes, peeled and quartered
• 3/4 cup extra virgin olive oil, divided
• 1/2 cup whole milk, warmed
• 4 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp white pepper
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Crusty baguette slices, for serving

Instructions

1. Place the salt cod in a large bowl and cover with cold water. Refrigerate for 24 to 48 hours, changing the water every 8 hours to remove excess salt.
2. Drain the cod and place in a large saucepan. Cover with fresh cold water and bring to a gentle simmer over medium heat. Cook for 15 to 20 minutes until the fish flakes easily. Drain and let cool slightly, then remove any skin and bones and flake the flesh into small pieces.
3. While the cod is poaching, boil the potatoes in salted water until tender, about 15 to 18 minutes. Drain thoroughly and pass through a potato ricer or mash until completely smooth.
4. In a small saucepan, gently warm the olive oil with the minced garlic over low heat for 3 to 4 minutes until fragrant but not browned. Remove from heat.
5. In a large heavy-bottomed saucepan or stand mixer fitted with the paddle attachment, combine the flaked cod and warm mashed potatoes. Beat on medium speed while slowly drizzling in the warm garlic oil alternately with the warm milk until fully incorporated and the mixture is light and fluffy.
6. Season with lemon juice, nutmeg, and white pepper. Taste and adjust seasoning as needed, keeping in mind the cod may still have residual saltiness.
7. Transfer to a warmed serving dish, drizzle with additional olive oil, and garnish with fresh parsley. Serve warm with toasted baguette slices.