Baked salt cod spread (brandade de morue)

Instructions

1. Soak the salted cod in plenty of cold water and refrigerate for 24 hours, changing the water every 8 hours.
2. The following day, drain the salt cod, rinse with fresh cold water and set aside.
3. Place the potatoes in a saucepan and cover with plenty of cold water. Bring to the boil over high heat, then reduce the heat to low and simmer until the potatoes are tender. Drain and when the potatoes are cool enough to handle, peel the skins off. While the potatoes are still hot, pass them through a mouli or potato ricer. Place in a bowl, cover closely with plastic wrap and keep warm.
4. Meanwhile, place the cod in a saucepan with the milk, garlic, bay leaf and thyme. Bring to a simmer over medium heat, then reduce the heat to low and simmer very gently for 20 minutes. Remove from the heat and drain, discarding the herbs, garlic and milk. Using a fork, flake the cod flesh, discarding any bones and the skin. Add the cod to the warm mashed potato and stir to combine well.
5. Place the cream in a small saucepan and bring to the boil. Add half the boiling cream and half the olive oil to the salt cod mixture and beat until emulsified, then add the remaining cream and oil and beat again until well combined. Season with pepper.
6. Preheat the oven 180˚C.
7. Spoon the brandade into a small baking dish, sprinkle with breadcrumbs and drizzle with olive oil. Bake for 10 -15 minutes or until the breadcrumbs are golden. Drizzle with a little extra olive oil, scatter with parsley and lemon zest and serve warm.