Instructions: * Note: Made the bouquet garni with 2 bay leaves, 1 sprig rosemary, and 6 sprigs thyme and tied with kitchen string.

In large bowl, soak cod covered with water for at least 24 hours, changing water every 2 to 3 hours. To make the bouquet garni, bunch bay leaves, rosemary, and thyme together and tie with kitchen string.

In a medium saucepan, place cod with a head of garlic, bouquet garni, milk, and 1 cup water. Over low heat, bring to simmer. Cook until fish is flaky, about 10 minutes. Discard garlic and bouquet garni.

Place potatoes in medium saucepan, and cover with salted water. Cook potatoes at a simmer until fork tender, 15 to 20 minutes, and drain.

In small saucepan, place oil with remaining garlic and bouquet garni. Over low heat, warm the oil, about 10 minutes. Discard garlic and bouquet garni.

Put potatoes through a food mill while still warm. In the bowl of an electric mixer fitted with the paddle attachment, combine potatoes and cod on low speed, until just incorporated. Slowly add the infused oil, then add 1 cup cream. Do not overmix or potatoes will become gluey.

Garnish brandade with remaining 2 tablespoons warm cream and garlic confit. Serve with toasted croutons.

GARLIC CONFIT: Place garlic and oil in a small saucepan over low heat, and cook slowly until soft and golden brown, 45 to 50 minutes. (

Makes about 1/2 cup)

This recipe makes 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.