Salt Cod Montebianco (Brandade)

Ingredients

• g salt cod (baccala)
• g superfine olive oil
• dl cream or excellent milk
• truffles

Instructions

1. Clean the soaked salt cod of spine, bones, skin and sinews (about 340 g clean), then pound it in a mortar.
2. Warm it with the cream over gentle heat, stirring constantly until the cream is absorbed.
3. Add the oil a few drops at a time, as for mayonnaise, working constantly so it emulsifies and does not split.
4. Serve cold, garnished with thin raw truffle slices or fried-bread/caviar crostini; it should not weep oil if well made. Serves eight.