INGREDIENTS

250 g of chopped chives

250 g of flaked and desalted cod

250 ml of liquid cream

2 sheets of gelatin

5 g of minced garlic

Half a cayenne chilli

75 ml of HG Hojiblanca extra virgin olive oil

To make the green oil:

15 g of parsley leaves

180 ml of HG Hojiblanca extra virgin olive oil

To make the finish:

Cold desalted cod brandade

Slices of loaf bread cut on the bias (1 cm thick)

Green oil

Chervil Leaves

1. In a saucepan, heat the HG Hojiblanca extra virgin olive oil with the sliced garlic and chilli. 
2. When the garlic begins to jump, add the chopped spring onion and cook over low heat, without browning, for 8 minutes.
3. After this time, increase the heat to high, add the cod and cook for 3 minutes (if it releases a lot of water, drain it in a strainer).
4. When the cod is done, pour in the liquid cream and let it boil for 5 minutes.
5. Remove from heat, let cool for a few minutes and when the temperature has dropped, add the previously hydrated and drained gelatin leaves.
6. Blend the mixture at maximum speed, place it on a tray and let it cool covered with plastic wrap.

To make the green oil:

1. Blend the ingredients in a blender: the HG Hojiblanca extra virgin olive oil and the parsley leaves, strain and set aside.

To make the finish:

1. Toast the slices of bread, place a little brandade (60 g) on top of the slices, and decorate with a thin grissini on top of the brandade, a dash of green oil and the chervil.