Cod brandade

• Flake the desalt cod into small pieces.
• Cook the potato, peel and chop.
• Place the two ingredients into a small pan, cover the mixture with cream and add a slice of garlic.
• Bring the mixture to a boil and reduce by half.
• Blend the mixture until get a smooth, well emulsified paste.
• Add a drizzle of extra-virgin olive oil, to emulsify whisk the batter using a balloon whisk or a beater.  
• Rectify the thickness if necessary.

Notes:

• The cod can be replaced by any other kind of fish such as, albacore tuna or hake.