Recipe: Pollock brandade

1 Prepare a garlic infusion. Warm your olive oil then add 2 garlic cloves crushed and reduced to a purée, a little salt and chilli powder. Cover and keep like this throughout the recipe so the garlic has time to infuse.

2 Put your milk and your potatoes cut into large squares in a saucepan, add a sprig of thyme and 1 bay leaf. Season with salt and pepper. Cook for 20 minutes at a gentle simmer.

3 Meanwhile, heat the cream, add salt, pepper and 2 garlic cloves crushed and chopped. Bring to the boil, then place your fish fillets in it. Cook for 3 minutes after boiling, then remove from heat and keep covered.

4 Bring 1.1 qt (1 litre) of well-salted water to the boil. Once boiling, add your broad beans. Cook for 2 minutes (4 for frozen ones), then drain them in a colander which you will plunge for 5 minutes in ice-cold water. Set aside.

5 Drain your potatoes and your fish. Mix the 2 cooking liquids and reduce them. You should have only 4 or 5 spoonfuls left.

6 Then, in a large bowl, use a fork to mash your fish flesh and potatoes. Add the reduced sauce, mix well then gradually add 2/3 of your garlic-infused olive oil. Taste and adjust the seasoning, then pour into a saucepan.

7 In a small frying pan, add your broad beans and your small dice of avocado. Add the rest of your garlic-infused olive oil. Adjust the seasoning (2 minutes no more).

8 Heat your brandade and at the last moment add your herbs. Fill your 4 hot plates with your 4 tall rings (about 5 cm), arrange your broad beans around it, remove the rings and serve as hot as possible.

* As part of my commitment to sustainable fishing, I recommend buying this fish. The resource is not overexploited in France since the quantity of authorized catches (TAC) equals that recommended by scientists.