Brandade de morue

Method

Poach the desalted salt cod gently for 10-12 minutes until it flakes easily, then remove any bones and skin. Boil the potatoes until tender, then drain thoroughly. Pound the cod with a pestle until shredded, then gradually work in the warm milk and crushed garlic, alternating with the olive oil added very slowly to create an emulsion, similar to making mayonnaise. Fold in the cooked potatoes, lemon juice, salt, pepper and nutmeg, then finish with the crème fraîche to achieve a light, creamy consistency. Serve warm on toasted bread or crostini, drizzled with additional olive oil and garnished with black olives or capers if desired.