Meagre Brandade with Rosemary, Preserved Lemons & Black Olives fresh and Mediterranean

1 In a saucepan pour the milk adding 1/2 water, salt and pepper and heat gently.

2 In a large tea infuser put the fish skins, garlic cloves and rosemary then place this in the cooking liquid, then add the potato dice for 20 minutes of cooking, making sure it does not stick.

3 After 15 minutes add the fish fillets and after these 5 minutes turn off the heat and cover for 10 minutes of resting.

4 Then drain everything (potatoes and fish) and pour it all into a mortar if you prefer pounded or in a salad bowl if you blend it.

5 As a puree with a hint of chopped garlic, mount with 0.6 cup (15cl) of olive oil like a mayonnaise, add a little cooking liquid, a hint of Espelette and taste the seasoning.

6 In an oven-safe dish arrange your brandade then sprinkle with breadcrumbs then in the center arrange your small mixture of candied lemons, olives and tomato and place in the oven in grill position for a few minutes.
Serve hot