Dense and fluffy, combining the richness of the cream sauce with the savory flavor of stockfish, Cerea surprises with a classic dish that has something extra!

Photo by Fabrizio Pato Donati. On the cover, Cerea's creamed salt cod with white polenta, ajo blanco, and lime-flavored salted meringue.

Ingredients

1kg Norwegian cod, previously soaked
700g seed oil
Chili oil, to taste
Garlic oil, to taste
Salt
Pepper
250g milk
1l water
Bay leaves
Juniper berries
Peppercorns
Garlic, to taste

Procedure

Cut the cod into pieces, place in a saucepan and cover completely with water and milk. Season with a bay leaf, juniper, peppercorns and a clove of garlic.

Bring to a boil, cook for about 30 minutes, turn off the heat and leave to cool in its cooking broth. Carefully remove the cod from the bones and chop the flesh with the help of a food processor.

Then whip everything in a planetary mixer or directly in a food processor, adding the oil and some of the cooking water. Add the flavored oils, salt, and pepper. You will obtain a soft and fluffy cream. In the photo, Cerea's creamed salt cod is served with white polenta bramata, ajo blanco, and lime-flavored salted meringue.