Brandade with Olives

This wonderful, French classic has always been made with Norwegian stockfish. Some versions of the dish are made with nothing but stockfish and milk. I add baked potatoes and olive oil in this ultra rich version. I was very anxious when I served my Brandade to a group of Frenchmen, but they either liked it or they were extraordinarily polite, because I saw several of them help themselves a second and third time.

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).