Salt Codfish Mousse

• 1 pound boneless and skinless salt cod, cut into 6 pieces
• 1 pound Idaho potatoes
• 2 small onions, peeled and stuck with 2 cloves
• 1 bay leaf
• 2 parsley sprigs
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup olive oil
• 1 1/2 tablespoons finely chopped garlic
• 18 teaspoon freshly grated nutmeg
• Pinch cayenne pepper
• Freshly ground white pepper to taste
• Salt if needed
• 1 black truffle, minced (optional)

1. Put the cod in a dish and add cold water to cover.
2. Let stand 12 hours, changing the water often.
3. Peel the potatoes and cut into large cubes.
4. Put in a saucepan with water to cover and simmer about 20 minutes.
5. Do not overcook.
6. Drain.
7. Meanwhile, drain the cod and transfer it to a large saucepan.
8. Cover with water and add the onions, bay leaf and parsley sprigs.
9. Bring to a boil, lower the heat and simmer for 3 minutes or until the fish is cooked and flaky.
10. Drain well, and discard onions and bay leaf.
11. Carefully remove the bones and skin if necessary.
12. In another saucepan blend the milk and cream.
13. Warm over low heat.
14. Warm the oil in yet another saucepan.
15. Combine the potatoes and garlic in the bowl of an electric mixer.
16. Beat at low speed.
17. Add the cod and beat at medium-high speed.
18. Alternately add the milk mixture and the warm oil until they are all used.
19. Beat in the nutmeg, cayenne and white pepper.
20. Add salt only if needed.
21. Scatter chopped truffles over the dish for color and flavor.
22. Serve warm with toasted French bread.

salt, potatoes, onions, bay leaf, parsley sprigs, milk, heavy cream, olive oil, garlic, nutmeg, cayenne pepper, freshly ground white pepper, salt, black truffle

Taken from cooking.nytimes.com/recipes/4115 (may not work)