Brandade de Morue

• 2 lb (scant kg) plump salt cod
• 1¾ pints (1 litre)

Soak the cod overnight and rinse thoroughly in fresh water to eliminate the salt. Poach the fish gently in water until cooked. Remove all the skin and bones, and, while still warm, mince it very finely-a blender may make it a little stringy.

Put the minced cod into a saucepan over a low heat and have ready another pan with the olive oil in, slightly warm, and the cream close at hand. Id