Tempura of Creamed Salt Cod

Method

1. Remove the bones and skin from the salt cod fillet, keeping only the central part.
2. Cook the cod in warm milk (do not boil) for about 10 minutes.
3. Cut the radicchio into thin julienne strips for the salad.
4. Prepare the spicy honey: mix honey with chili and white wine vinegar.
5. Season the salad with salt, olive oil, and a bit of the spicy honey. Refrigerate for 10 minutes.
6. Prepare the tempura batter: mix 3 tablespoons of type 00 flour and 3 tablespoons of rice flour. Add very cold sparkling water gradually until you get a thick batter. Refrigerate.
7. Chop the parsley finely.
8. Drain the cooked cod and flake it into small pieces.
9. In a bowl, work the cod with a whisk, gradually adding extra virgin olive oil until you obtain a creamy emulsion (creamed cod). Add salt and parsley.
10. Place the creamed cod in the freezer for 7–10 minutes to firm up.
11. Heat peanut oil for deep frying.
12. Take spoonfuls of the creamed cod and shape into quenelles or balls. Dip them into the tempura batter.
13. Fry until golden and crispy.
14. Drain on paper towels.
15. Plate: arrange the radicchio salad, then place the fried tempura cod on top.
16. Brush the tempura with spicy honey and sprinkle with flaky salt.