Baccala mantecato e polenta chips:
Yields 10 portions:
Salted cod 1 filet
Blended oil 1 paint
Extra virgin olive oil 1 paint
Salt ½ tsp
Garlic 2 cloth
Dark anchovies 4 filet
Heavy cream 4 oz.
Sock the cud in water for at list 2 days.
Cut it in pieces and cooked in a mix of water and milk for 2 ½ hours. In the mean time chopped the garlic and anchovies.
Drain the cud and put it in the mixer with the anchovies, salt, garlic adding little by little the oil. At the end add the heavy cream
Yellow polenta 250gr
Water 1 l.
Salt ½ tsp
Olive oil 1 drop
Butter 1 cube
Parmesan cheese 2 tsp
Boiling the water with the salt and oil and add the polenta little by little mixing very fast. Lower the fire and cook it for ½ hours.
Work the result in a blender for 2 minute with the butter and cheese and pored in a sheet pan. Let the polenta dry it in the oven for at list 8 hours at 150C. so the result will by a nice crispy sheet.
Break it in pieces
Worm up the baccala and set up the dish in layers.
Décor with the chives oil and spice aioli