1 Prepare a garlic infusion:
Warm your olive oil then add 2 crushed cloves of garlic and reduce to a puree with a little salt and Espelette or Cayenne chili powder then cover and keep this way throughout the recipe so the garlic has time to infuse.
2 Put in a saucepan your milk, your potatoes cut into large cubes, a little thyme flowers 1 bay leaf, salt and pepper cook 20 minutes at a gentle boil.
3 Meanwhile heat the cream add salt pepper and 2 crushed and chopped cloves of garlic then at boiling point place your fish fillets cook 3 minutes after boiling then remove from heat while keeping covered.
4 Bring 1 liter (1.1 qt) of well-salted water to boil then at boiling point pour your beans cook 2 minutes(4 for frozen) then drain them in a strainer which you will plunge 5 minutes in ice water then set aside.
5 Drain your potatoes and your fish, mix the 2 cooking liquids and reduce them you should have only 4 or 5 tablespoons left.
6 Then, in a large salad bowl with a fork, crush your fish flesh and your potatoes, add the reduction of sauces, stir well then in a stream add 2/3 of your olive oil infusion test the seasoning and pour back into a saucepan.
7 In a small frying pan, pour your beans and your small diced avocado, add the rest of your olive oil infusion adjust the seasoning(2 minutes no more)
8 Heat your brandade then at the last moment add your herbs, in your 4 well-heated plates fill your 4 tall rings (approximately 5cm), arrange your beans around, remove your rings and serve as hot as possible.
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