Cod Cream on Toast

Ingredients

• 600 g stockfish
• 300 ml milk
• 150 ml olive oil
• 0.5 untreated lemon (juice and zest)
• pepper (ground)
• 0.5 bunch Parsley
• roasted white bread slice

Instructions

1. 1.

   Soak the stockfish in cold water for at least 12 hours, changing the water several times. Drain the fish, place it in a pot, pour milk over it, cover and simmer for about 8 minutes. Remove the fish from the milk, set the milk aside, de-bone the fish, remove the skin and break the fish into pieces with a fork.

2. 2.

   Peel garlic cloves and press them into the fish. Add 1/4 of the milk, half the olive oil, and lemon zest; blend everything. Gradually add the remaining oil and enough milk until the puree has the consistency of mashed potatoes. Fold in parsley, season with lemon juice and pepper, and warm gently over a bain‑marie while stirring.