INGREDIENTS

For 4 people

Soaked cod: 250 g

Coarsely chopped almonds: 20 g

Coarsely chopped pistachios: 20 g

Coarsely chopped hazelnuts: 20 g

Peeled potatoes: 1

Milk: 1 l

Peppers: 2

Bay leaf: 1 leaf

Extra virgin olive oil: just enough

Salt: just enough

Pepper: just enough

PREPARATION

Put the cod in a saucepan, cover it with milk and bring it to a boil.

Add the potato and bay leaf and cook for about 20 minutes over low heat.

After this time, drain the cod and whisk the pulp, pouring the oil slowly and letting it absorb slowly.

You will need to obtain a compact and homogeneous cream with a few pieces still whole.

Season with salt and pepper and, if necessary, density by adding a little cooking milk.

With this mixture, prepare round meatballs.

Mix the hazelnuts, pistachios and almonds together and pass in the mix the cod meatballs, making it adhere well.

Separately, cook the peppers in the oven for ten minutes at the maximum temperature. Remove from the oven, let them cool, then remove the seeds and remove the peel.

Blend them.

Place the pepper cream at the base of the dish and place the cod meatballs on top.