INGREDIENTS (to serve 4):

4 fillets of desalted salt cod (200 gr per fillet)

Caramelised honey veil

60 gr honey
60 gr water
0.8 gr agar agar
1 sheet gelatine

Milk cappuccino

250 gr milk
250 gr cream
2 gr lecithin


1 lemon
4 hazelnuts

PREPARATION: Cod: Place the cod fillets on a pan in the oven. Set fire to a piece of cardboard placed on a pan and put it out with sawdust. Place in the oven (no flames should remain), and leave to smoke the cod for 20 minutes. Chill for 3 hours. Transfer the cod fillets to a vacuum pack with oil and cook in the Roner at 50ºC for 12 minutes.
Caramelised honey veil:
Caramelise the honey, add the water and bring to the boil. Strain and leave to cool. Mix with the other ingredients, add the gelatine and spread onto a plate in a thin layer. Chill.
Milk cappuccino:
Mix the milk and cream and bring to the boil. Remove from the heat and add the lecithin. Mix well and keep at 60ºC. Just before serving, use an immersion blender to create foam.

TO SERVE: Serve the cod at the centre of the dish. Cut a piece of the honey veil to the same size as the cod and use it to cover the cod. Top with a cloud of milk cappuccino foam. Grate a little hazelnut and lemon over the top.