300ml/½ pint lactose free full-fat milk
1 lemon, zest only
1 tbsp garlic infused oil
450g/1lb salt cod, soaked overnight and rinsed thoroughly several times
450g potatoes, peeled, cubed
100g/3½oz unsalted lactose/dairy free butter
2 tbsp lactose free cream
75ml/3fl oz extra virgin olive oil
1 tbsp chopped fresh parsley, to garnish
Put the lactose free milk, lemon zest and garlic oil into a saucepan. Bring to the boil over a medium heat. Remove from the heat, add the fish and set aside for 15 minutes, or until the fish is cooked.
Meanwhile, cook the potatoes in a pan of salted boiling water, for 5-10 minutes, or until tender. Drain.
Mash the potato, then beat in the lactose free butter, cream, olive oil and enough of the poaching liquor to make a smooth mash.
Remove the fish from the pan. Chop half of the fish and beat it into the potato mixture; flake the remaining fish.
Spoon the brandade into a bowl, top with the flakes of cod and sprinkle over the parsley.
Serve with gluten free bread, toasted.
Recipe adapted from: Good Food