The salt cod should be white and succulent: remove as much salt as possible.
Place a large pot with water on the stove and put in the salt cod, cooking it while covered over a very low flame for a few minutes, without letting the water reach the boiling point.
Once cooked, remove the skin and bones and keep the meat.
Rub the garlic against the sides of the mortar that will be used for the cod, it will give the brandade that unmistakable aroma of the traditional recipe.
Then, using the pestle, begin working the cod, adding drizzles of the olive oil.
Then put the cod back in the pot and, over low heat, stir vigorously with a wooden spoon, continuing to add oil bit by bit, alternating with warm milk or cream.
Once you’ve used up the ingredients, the cod cream should be soft and fluffy.
Add the lemon juice and pepper.
Serve with toasted bread slices.