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1
Soak the salt cod in cold water for a good twenty-four hours, changing the water regularly.
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2
Preheat the oven to 400F (200C).
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3
After scrubbing the potatoes well and pricking them here and there with a fork, put them in to bake.
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4
Once they have been baking for half an hour or so, drain the fish, put it in a deep pan, cover it with fresh cold water, then bring to a boil.
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5
When the water is bubbling, turn off the heat and cover the pan with a lid.
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6
Let it sit for fifteen minutes, then drain.
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7
Remove and discard the bones and skin.
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8
A messy job, and one of the few kitchen jobs for which I will put on a pair of rubber gloves.
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9
Put the salt cod into a food processor.
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10
Warm the milk (I use the steam nozzle on the coffee machine) and the olive oil separately.
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11
Peel and coarsely chop the garlic and add it to the fish.
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12
Blitz, pouring in the milk and olive oil in a steady stream, letting the mixture whip to a sloppy cream.
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13
Remove the potatoes from the oven, slit them open, and scoop out the flesh with a teaspoon, then add it to the salt cod.
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14
Blitz briefly to mix, then add the lemon juice, the chopped parsley leaves, and a few grinds of the pepper mill.
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15
Pile the puree into the potato skins and return to the hot oven for fifteen minutes.
