Baked salt cod brandade and Terre Sauvage Chardonnay

Ingredients

• 600 g salt cod
• 400 g floury potatoes
• 25 cl whole milk
• 50 cl water
• 15 cl olive oil
• 3 garlic cloves
• 1 bay leaf and 1 sprig of thyme
• 20 g breadcrumbs
• Freshly ground pepper

Method

1. 1

   The day before, desalt the cod for 24 hours in a large volume of cold water, skin side up, changing the water three or four times.

2. 2

   Boil the peeled potatoes for 20 minutes, drain and mash them.

3. 3

   Put the cod in a saucepan with the milk, water, bay leaf and thyme. Bring to a simmer and poach for 8 minutes without boiling. Drain, keeping the liquid.

4. 4

   Flake the cod, carefully removing the skin and bones. Crush the garlic in a garlic press.

5. 5

   Gently warm the olive oil in a small saucepan and 10 cl of the poaching liquid in another.

6. 6

   In a heavy-based saucepan over a very low heat, work the cod and garlic with a wooden spoon, then add the oil and the warm liquid alternately, little by little, until you have a smooth paste.

7. 7

   Add the mashed potatoes, mix and season with pepper. Taste before adding salt: the cod is often salty enough.

8. 8

   Preheat the oven to 210 °C. Spread the brandade in a gratin dish, sprinkle with breadcrumbs and drizzle with olive oil.

9. 9

   Bake for 15 minutes, until the top is nicely golden. Serve with a green salad.