One warm French-style portion of fresh cod gently worked into potato mash with garlic, milk and olive oil; this uses fresh fish rather than salted cod.
130 gWhite fish
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0.25 cupMilk
140 gPotato
2 gGarlic
0.3 gThyme
1.75 cupsWater
0.2 gBay Leaves
2 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Put all the potato and water in a small saucepan. Bring to a boil and cook for 15-18 minutes until very tender. Drain and discard the water. Return the potatoes to the warm dry pan and mash thoroughly by hand; do not use a blender.
Meanwhile, cut all the cod into small chunks and put in another small saucepan with all the milk, garlic, fresh thyme and bay leaf. Cover and cook at a very gentle simmer for 6-8 minutes, turning the pieces halfway, until the fish flakes and reaches 63 °C. Remove and discard the bay leaf. Lift the fish into a bowl, keeping every drop of the cooking milk.
Break the fish into fine flakes with a wooden spoon. Work in all the oil a little at a time, then fold the fish into all the potato mash. Gradually beat in all the reserved warm milk, garlic and thyme by hand to make a soft cohesive mash. Warm gently for 2 minutes, stirring without boiling, and season with salt and pepper to taste.
Spoon all the warm brandade into one shallow bowl and serve the entire bowl as one portion. It is a combined fish-potato mash without a separate filling or crust; bread, salad, cheese and extra oil are not included.