Cod Purée à la Française

Ingredients

• 800 g stockfish
• 400 ml milk
• 150 ml olive oil
• 2 chopped garlic cloves
• 0.5 untreated lemon (juice and zest)
• pepper (ground)
• thyme (for garnish)

Instructions

1. 1.

   Soak the stockfish for at least 12 hours in cold water, changing the water several times during this period.

2. 2.

   Drain, place in a pot, cover with milk, and bring to a boil covered. Turn off the heat and let the fish steep for 8 to 10 minutes. Remove from the milk and set the milk aside. Peel the skin, flake the fish with a fork, then remove the bones.

3. 3.

   Puree the fish with 250 ml of the fish‑milk, half the olive oil, garlic, and lemon zest. Gradually add the remaining oil and enough milk until the mixture reaches the consistency of fluffy mashed potatoes. Season with lemon juice and pepper.

4. 4.

   Transfer to an ovenproof dish and gratinate under the grill. Serve garnished with thyme.