Prepare the Salted Cod:
Place the salted cod in a large bowl and cover it with cold water. Let it soak for at least 10 hours, changing the water several times. After soaking, remove the cod from the water, drain it, and set aside.
In a pan, combine the milk, heavy cream, saffron threads, and whole garlic cloves. Add the drained cod to the pan and bring the mixture to a boil. Once boiling, reduce the heat and let the fish simmer for 10 minutes. Turn off the heat and let the fish rest in the milk mixture for another 10 minutes.

Prepare the Mixture:
Remove the cod from the milk mixture and set aside. Strain the milk mixture to remove the garlic cloves and saffron threads. Reserve the infused milk mixture. In a large bowl, mash the boiled potatoes until smooth. Flake the cooked cod and remove any skin and bones. Add the flaked cod to the mashed potatoes. Gradually pour in the infused milk mixture and Navarino Icons Extra Virgin Olive Oil, mixing until the desired consistency is reached. Season with Navarino Icons Sea Salt Flower and pepper to taste.

Serve:
Spoon the warm cod brandade into round, white bowls. Top each serving with a dollop of char caviar and an extra drizzle of Navarino Icons Extra Virgin Olive Oil. Serve immediately and enjoy the creamy and flavorful cod brandade.

Chef Konstantin Filippou