Ingredients for 4 people

800 g dried desalted codfish
½ l. of extra virgin olive oil
500 gr. of potatoes
4 cloves of garlic, filleted
3,5 dl. of whipped cream
150 gr. fresh peas

FURTHER

Fried bread crusts
Aged sherry vinegar
Salt
Chives, chopped

Preparation

Prepare a dry mash with the potatoes, add 1 dl. cream and work together.
Separately, cook (blanch) the cod pieces in water for 8 minutes. Remove them, dry them and remove all the bones, skins, etc., which we will set aside to prepare the pil-pil. Also reserve 4 portions of cod for the end.
Then heat up 2.5 dl. of oil with 2 cloves of garlic and let them brown. Add the cod at this point and work it vigorously until it becomes a fine paste.
Remove the cod paste from the heat and mix it with the previously prepared mashed potato. Continue working and add some more oil and garlic until it becomes a fine, white and tasty puree. Finally, gently fold in the whipped cream.
Prepare a pil-pil sauce (oil and garlic) with the cod skins and add the peas, simply blanched and finely puréed.

Finish and presentation

Arrange the cod mousse in the centre of the plate in the shape of a crown. Coat with the green pil-pil and place a few crusts of fried bread around it. Make rolls with the reserved cod pieces and place one on each plate.
Make a vinaigrette with sherry vinegar, olive oil, salt and chopped chives and draw lines on the pil-pil.