• Desalt the Wild Alaska Cod using two changes of water: the first to rehydrate and the second to remove excess salt. Drain thoroughly before starting.
• Thinly slice the garlic. Heat a drizzle of extra virgin olive oil in a saucepan and gently cook the garlic over low heat without allowing it to brown.
• Add the flaked Wild Alaska Cod and stir gently so it cooks lightly. Do not overcook, as it will lose its natural juices and the brandade will be less creamy.
• Once the cod begins to release its juices, remove the pan from the heat.
• Mash the cod into a paste using a mortar and pestle. For a quicker, smoother result, use a blender or food processor.
• Gradually add the light olive oil in a thin stream while blending continuously, emulsifying the mixture as you would a mayonnaise.
• As the oil is incorporated, add small amounts of warm whole milk to help bind the mixture and adjust the texture.
• Keep both the oil and the milk warm throughout the process to ensure a smooth, stable emulsion.
• Continue blending until the brandade is smooth, creamy and well emulsified.

Finishing

• Serve the brandade warm in a small dish, spread over thin toast, or as the base for a canapé.
• Finish with a drizzle of light olive oil and, if desired, chopped fresh parsley.
The brandade should be thick, smooth and creamy, never runny.
Adjust the amount of milk according to the desired consistency, always adding it gradually.
Avoid overcooking the Wild Alaska Cod during the initial sauté to preserve its moisture.
If using a blender or food processor, avoid overheating the mixture while emulsifying.