Stockfish Brandade with Poached Eggs

(Brandade de Nimes/Stockefis) Rinse the stockfish under cold running water, then put it in plenty of fresh water and soak it until it has swollen and softened, which takes about 2 days.

In between, change the water several times.

Separate the soaked fish into large pieces, put them in a saucepan with the milk, thyme, a whole clove of garlic pressed flat, bay leaf spice and clove, and simmer gently for 5 minutes, then let them simmer again without heat for 5 minutes.

Drain and collect the milk and boil to half. Remove culinary herbs and spices from the fish, pick out all bones and shred the fish fibrous with a fork.

Peel the cooked, peeled potatoes while they are still warm, then mash them together with the reduced milk. Heat some olive oil in a saucepan, briefly sauté two finely chopped garlic cloves in it, then add the fish. When the fish has absorbed the oil, continue to add olive oil in sips, stirring each time until the fish has repeatedly absorbed the oil. Now add the potato mixture, also stirring very thoroughly, seasoning it all over again with olive oil, pepper and perhaps salt.

For the poached eggs, boil a saucepan with plenty of water and a tablespoon of vinegar. Beat one egg at a time and place it in a mug, then carefully slide the egg from the mug into the boiling vinegar water and poach for 3 minutes. Mi

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