[1]1 lb. salt cod
1 c. olive oil
1 clove garlic, minced
1 c. heavy cream
2 T. white truffle oil
white pepper (2 shakes)
juice of 1/2 lemon
2 T. grated Parmesan cheese
Soak the dried salt cod in a big pot of fresh water for at least 6 hours, changing the water every 2 hours. Drain.
Place the cod in enough fresh water to cover and bring to a low simmer. Cook for 10 minutes. Drain and let cool. Flake the fish with your fingers, removing any bones or bits of skin.
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Place 1/2 c. of the olive oil in a large heavy skillet, add the garlic and heat until the the garlic starts to sizzle. Don't let the garlic brown.
Add the flaked fish to the pan and use a heavy wooden spoon to mash the fish around while you cook it in the oil. Break it up as much as you can. Cook like this for two minutes, then add the cream.
Continue to cook and mash with the spoon until the cream comes to a simmer. Simmer for two minutes, mashing with the spoon all the while.
Transfer the fish to the bowl of a food processor fitted with the sharp cutting blade. If your food processor has a feed tube with a pusher, leave the tube open so that the hot fish mixture doesn't explode when you start to process. If you are unsure about this, let the fish cool down to just warm before you start the working with the processor blade.
Pulse the fish on low until it's broken down into a rough mixture. Add two shakes of white pepper. Turn the processor speed to a continuous spinning low speed and while the fish is whirling around, pour the remaining 1/2 c. olive oil into it in a thin stream, so that the oil is fully emulsified. Process until the fix has the texture of mashed potatoes.
Add the lemon juice and the truffle at the very end, just enough to mix through.
Turn out the the Brandade de Morue into an oven-proof serving vessel. Sprinkle with a little bit of of grated parmesan and reheat in a 350º oven piping hot.
Serve with slices of French bread fried in olive oil until golden brown and crunchy crisp. Garnish with big juicy Greek olives and serve with a simple green salad dressed with a sharp mustard vinaigrette.