Recipe: La Brandade de Lieu jaune

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 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.