Soak the stockfish in cold water for at least 10 hours. Change the water several times. Drain the fish and place it in a pan or roasting pan. Mix the milk, heavy cream, saffron and garlic, and spread over the fish so that it is completely covered. Bring to the boil while covered. Turn off the stove and let the fish steep for 10 minutes, remove and put the remaining stock aside.
Break the fish into pieces with a fork and remove the skin and bones.
Boil the potatoes until soft and mash with a potato press. Next, mix the potatoes with the fish pieces and the stock. The consistency resembles a potato puree. Carefully mix the puree with olive oil to create a creamy consistency. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously.
Keep the iSi device warm at max. 75 °C in the bain-marie or water bath.
Serve the warm brandade on roasted white bread with lemon zest.
Recipe by 3 times Gault-Millau awarded chef Konstantin Filippou, Restaurant \"Konstantin Filippou\" (Austria)
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