Brandada

• 10 # of salt cod, desalinated
(water changed twice in 48 hours)
• 10 # yukon gold potatoes, cooked until soft
• ¾ gallon whole milk
• ¾ gallon water
• sachet (black peppercorns, fresh bay leaf, fennel seeds, mustard seeds, guindilla pepper, thyme)
• 2 whole heads of garlic
• ¾ gallon blended oil
• ½ quart chopped parsley
• ¼ quart lemon juice

Combine milk, water, salt-cod, sachet and whole garlic in a large rondeaux and bring to a gentle boil.  Simmer for 15 minutes, until fish is just cooked through, then remove sachet and whole garlic and strain, pick through to remove any remaining bones.  Place cod, garlic and lemon juice in Hobart fitted with a whisk, mix at low speed while slowly drizzling in blended oil, about 3 to 4 minutes.  Add potatoes and parsley and continue to blend until completely incorporated.  If the brandade is too thick, a small amount of the cooking milk may be added to adjust the texture.  Adjust seasoning with salt and pepper as necessary.