Stockfish Mousse

Soak the dried cod in cold water for at least 2 days. Split the fish in two, skin-it and bone-it carefully Put the flakes of meat in a pot and cover with cold fresh milk. Wait until the milk boils, then reduce the flame and count 20/25 minutes.

Remove from heat and let it cool down for 30 minutes. Take ½ liter of boiled milk and put it aside, then drain the meat flakes and mince it briefly in a cutter to break the fibers.

Put the blended fish meat in a mixer bowl and mix it with a whip adding little by little the peanut oil and the milk until it starts to look like a soft white cream. Season with salt and pepper.

Serve with soft white polenta, a drizzle of extra virgin olive oil and some chives buds.