Day 1:

• Rinse the fish thoroughly to remove as much salt as possible.
• Place the fish in a bowl of cold water and leave it to soak in the fridge for at least 24 hours - changing the water 3-4 times.

Day 2:

The fish and preparing the brandade

• Boil the potatoes in a pan of unsalted water until completely tender - then drain.

  While the potatoes are cooking, move on to the next step.
• Lift the fish out of the water and rinse it briefly under running water. Rub off any remaining salt with your hands.
• Place the fish in the bottom of a small saucepan with the shallots, garlic, thyme, peppercorns and bay leaves, and pour over the cream.

  *You can use whole milk, but using cream really does take your brandade to the next level :)
• Bring to the boil, then leave to simmer gently for 10-12 minutes - or until the fish is tender.
• Lift out the fish, place it on a plate and leave it to cool slightly before flaking it with your fingers.

  Using your fingers also makes sure you remove any bones and skin.
• Meanwhile, strain the cream to remove all the aromatics and measure out 200 ml. Set the garlic aside, as it goes into the dish - discard the remaining aromatics.
• Mash the cod with a whisk or a potato masher, gradually adding a little of the cream mixture as you go - it makes it easier to mash.

  Continue until the cod is completely broken down into fine strands.
• Add the potatoes and garlic and mash them together with the fish - at the same time, add the rest of the cream mixture and beat it into the mash with a whisk.

  You can also blend it if you prefer it completely smooth - personally, I prefer it with a little texture.
• Season the mash with the finely grated lemon zest, freshly squeezed lemon juice and freshly ground pepper - salt should absolutely not be needed.
• Finally, whisk in the oil in a couple of additions. Make sure it is worked well into the mash.
• Spoon the mash into a greased ovenproof dish and top with the finely grated parmesan.
• Bake the dish in a preheated conventional oven (top and bottom heat) at 215°C for about 20-25 minutes - or until golden on top.
• Leave the dish to rest for 10 minutes before topping with finely chopped parsley and serving with toasted bread.