Puree of Salt Cod, Potatoes, and Walnut Oil

All food enthusiasts know about the famous brandade of Nimes, in which pounded salt cod moistened with olive oil is mixed with boiling milk and served warm with fried garlic croutons. Here is an unusual and heavenly version that uses a little mashed potato, sieved hard-boiled eggs, and fragrant walnut oil. In the original Rouergue version, wind-dried cod (stockfish) is used instead of salt cod.