Place the salt cod in a pot, cover with milk and bring to boil.
Cook the salt cod for around 20 minutes over medium heat with the potato and a bay leaf.
By hand, “chop” the fish with a wooden spoon or fork, pouring in the oil and letting it absorb slowly, as if it were mayonnaise.
Mix until it’s compact and smooth, with a shiny look and there are still a few whole pieces of fish.
The amount of oil used depends on the quality of fish that you use.
Adjust salt and pepper and the density if you wish, by adding a bit of the cooking milk.
Bring water to a boil and cook the polenta until dense.
Let it cool slightly and then place it on a sheet of baking paper.
Cover with a another sheet and then roll it until it’s thin.
Make a slice so that you can cut it once it’s dry.
Dry it in a 40°C oven for 12 hours.
Then fry it until it puffs up.
Bell pepper coulis
Cook the bell pepper in the oven at its highest temperature for 10 minutes.
Remove and place in a plastic bag.
As soon as it’s cooled, removed seeds and mix in a blender, adding a bit of olive oil if necessary.
Mix the almonds, pistachios and hazelnuts, make croquettes of the cod and pass it in the nut mixture to cover.
Serve over the bell pepper coulis, and over the croquettes, place a polenta chip.