Brandade From Fresh Cod

Bring garlic and all but 2 cloves to a boil in enough water in a small saucepan. Drain, quench when cool.

Rinse the potatoes and remove the skin. Cook in enough boiling salted water for 25 minutes. In the meantime, cut the fish into pieces. Boil the milk and cook the fish in it. Season with nutmeg, salt and pepper.

Heat the oil in a frying pan and fry the blanched garlic cloves in it for 1 minute at high temperature. Sprinkle with the sugar and caramelize while tossing. Add the chopped parsley and olives, then remove from the heat and keep warm in the frying pan.

Drain the potatoes and steam them for 30 seconds on the hot stove top in the saucepan. Lift the fish out of the milk and add to the potatoes form. Stir the mixture heartily. Add as much milk stock as needed to make a creamy puree. Season with white wine.

Put the potato-cabbage puueree on a platter and bring to the table with the garlic-olive vegetables.

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