Preheat oven to 375 degrees Fahrenheit.
Preheat oven to 375 degrees Fahrenheit.
In a large sauce pan, bring 2 cups oat milk, thyme, ½ tablespoon fleur du sel, 2 tablespoons olive oil to a boil over medium high heat, reduce to medium low. Add in red pepper to taste, depending on how much kick you like in your food. Traditional Brandade is more subtle and bland in flavor. Squeeze in ½ of the Meyer lemon and place lemon rind in the oat milk mixture, and add in the roasted garlic. Add in the cod and simmer for about 10 minutes, until just when the cod is cooked through. Flake the cod in the oat milk mixture and let sit for 2 minutes. Add in the cod only to the mashed potatoes, spooning in the oat milk mixture until you have a slightly thinner consistency to the cod and potatoes. Warm through about 3 more minutes then take off from heat.
In a skillet, toast the breadcrumbs in olive oil and sprinkle in fleur du sel to taste. Remove from heat and add in the parmesan cheese. Set aside.
Lightly oil the shallow crème brulee ramekins with the olive oil cooking spray. Place the cod and potato mixture in each individual dish and add the parmesan breadcrumb mixture on top. Bake in the oven for about 10 minutes, and broil on low for about 2 minutes until the top is lightly browned. Squeeze the remaining half lemon among the ramekins, drizzle with a touch of olive oil and add fleur du sel to finish. Can be served hot or at room temperature with toasted French bread or rye crisps.
