Brandade with Olives
INGREDIENTS:
Number of servings
Servings: 4
List of ingredients
1 lb. (450 g) stockfish, reconstituted in water for 24 hours
½ lb. (225 g) almond potatoes (or other mealy potatoes), baked
1 cup (a little more than 2 dl) milk
½ cup (a little more than 1 dl) extra virgin olive oil
1 clove garlic, finely chopped
1 medium baguette, cut in slices
Parsley, chopped, for garnishing
Black olives, coarsely chopped, for garnishing
Additional olive oil for garnishing
PREPARATION:
24 hours in advance: Cut the fish in approximately 2×4 inch (5×10 cm) pieces, place in a large bowl and cover with cold water. Change water at least once. (The more frequently you change water, the more salt is removed.)
Bring water to the boil in a large pot. Strain the reconstituted fish. Boil the fish for 15 minutes until it flakes when poked with a fork. Strain. Using a potato ricer, press the potatoes into the pot. (Alternatively, push them through a sieve using the backside of a large spoon. Do not use a food mill or blender, as this will turn the mash rubbery.) Add the milk. Using a large spatula, mix until it is blended, but still retains texture. Add garlic and stir in the olive oil.
Serve on slices of baguette. Garnish with olives, parsley, and drizzle with olive oil (optional).