Prepare fish as explained in the recipe ‘Coastal cod with a timbale of brandade’.
Peel the potatoes, put them in cold salted water and cook until tender. Cut into small cubes. Put the fish and the potatoes in a bowl and mash them lightly with a fork. Mix the juice of one lemon, lemon zest, olive oil and garlic, chop the parsley and add. Gently whisk whole sauce into fish mixture at medium speed. If necessary, add as much olive oil as necessary to obtain a creamy mixture. Season with salt and pepper. Serve with toasted white bread.
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