Let the cod swell up for at least 10 hours in cold water. In this case, change the water several times. Take out the cod, drain it, cover it with milk, cream, saffron and garlic (whole) and bring to a boil. Turn off the stove and let the fish rest for 10 minutes. Remove the fish and put the milk, cream, saffron, garlic mixture aside. Pick the fish with a fork into pieces, remove the skin and bones. Mix the fish pieces with the pressed potatoes and the mixture into a mashed potato consistency. Emulsify with extra virgin olive oil. Serve the warm cod brandade in a round, white bowl and finish with a tablespoon of char caviar and an extra sprinkle of olive oil.

Chef Konstantin Filippou