Peel and crush the garlic cloves. Wash the apples, cut into thin strips and then set aside in a bowl of iced water.
Peel the potatoes and cut into small cubes. Place in a pan of cold salted water, bring to the boil and cook until tender.
Place the milk, thyme, bay leaf, garlic and a pinch of salt in a saucepan and bring to the boil. Add the cod to the plan and bring back to the boil. Cook for a 1 minute or so and then remove from the heat and cover the pan. Allow the cod to finish cooking away from the heat.
Drain the potatoes and start crushing them. Whisk in the olive and truffle oils and then add a little of the cooking milk to smoothen the potatoes if necessary.
Remove the cod from the pan and break into pieces. Add the flaked cod and the apple to the potatoes and mix gently. Check the seasoning and the consistency of the brandade.
Serve the brandade topped with parmesan cheese and fresh rocket.
«Try melting the parmesan under the grill before serving. Vary the flavour by adding sun blushed tomatoes, confit lemon or lime zest to this recipe.»