Stockfish Cream

Ingredients

• 600 g stockfish (salted)
• 300 ml milk
• 150 ml olive oil
• 2 Garlic cloves
• 0.5 untreated lemon (juice and zest)
• pepper (ground)

Instructions

1. 1.

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

2. 2.

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

3. 3.

   Serve with toast and chopped, oil‑pickled, sun‑dried tomatoes.