Creamed Salt Cod With Polenta Crostini

Method

1. Start with a properly desalted baccalà (salt cod). Remove the skin and all bones.
2. Place the baccalà in a pot with cold water to cover. Add 3-4 bay leaves and a splash of milk.
3. Bring to a boil, then reduce to a simmer and cook for 30 minutes, skimming off any impurities that rise to the surface.
4. While the baccalà cooks, prepare the polenta: cook a firm polenta (the day before if possible), let it cool, then cut into sticks.
5. Bread the polenta sticks in polenta flour (the same flour used to make the polenta).
6. Fry the polenta sticks in oil at 170°C (340°F) until golden and crispy. Drain on paper towels.
7. Once the baccalà is cooked, drain it and transfer it while still hot to a stand mixer fitted with the paddle attachment.
8. Add a pinch of black pepper (preferably 'pepe diuan' or another aromatic pepper) and a pinch of salt. Note: if your baccalà is still salty, add salt only at the end.
9. Start mixing on low speed. Slowly drizzle in a mixture of seed oil and extra-virgin olive oil (the chef uses mostly seed oil with a generous addition of olive oil). Continue mixing until the oil is fully incorporated and the baccalà becomes creamy.
10. Add a little of the cooking water (the baccalà water with milk) to lighten the texture further and reduce the amount of oil needed.
11. Increase the mixer speed and continue until the baccalà is very creamy and pale. Taste and adjust salt and pepper if needed.
12. To serve: place a generous dollop of baccalà mantecato on a plate, alongside a few polenta crostini. Garnish with fresh fennel fronds (finocchietto) and a drizzle of olive oil.