Brandade recipe

Ingredients:
500 gr. of cod (preferably cured in salt and in thick slabs); ¼ litre of olive oil; ¼ litre of milk.

Desalt the cod at least 24 hours beforehand. To do this, place it in a strainer which in turn is placed in a bowl filled with water. the salt will dissolve and sink to the bottom. It is important to change the water 2 or 3 times during the 24 hours.
Drain off, place in cold water and then heat the water so that it simmers for a few minutes. Do not allow it to boil!
Now turn off the heat and allow to poach in the water for 15 minutes. Take out the bones, thin out or shred the cod and crush the little pieces immediately.
In a thick-bottomed pot, pour the crushed cod and slowly add the olive oil and the milk, after warming beforehand. This must produce a thick, smooth and creamy paste, by turning.

Keep warm in a bain-marie and serve with fried crusts.

* Add 1 or 2 sliced truffles and pepper
*Serve with steamed potatoes
*Serve the brandade as an hors d'œuvre in small puff pastries