Whipped & Truffled Brandade de Morue

I saw this on the menu at Aiden Byrne's The Grill at the Dorchester.  The truffle is what makes it interesting; the brandade recipe comes from Andre Soltner, former chef of Lutece in NYC. This brandade recipe is delicious because it is light and airy, and made with just fish, no added potato: 

Salt cod

Whole milk

EVOO

bay leaf

thyme

2 garlic cloves

S&P

Baguette

Truffle oil

1. Soak the salt cod with 3-4 water changes over a week period
2. Rinse cod and steam
3. Bring a couple cups of milk, about a cup of EVOO, with bay leaf and thyme, to a near boil
4. De-bone steamed cod
5. Put cod and liquid in blender, add pepper (maybe salt although shouldn't have to given that cod already salty), truffle oil to taste, and blend til fluffy.  Don't overblend!
6. Grill baguette slices, dip into a bowl of the fluffy brandade.