Baccalà mantecato

Method

Soak the dried salt cod in cold water for 24-48 hours, changing the water several times until the fish is no longer intensely salty. Place the desalted cod in a pan with milk, crushed garlic, and bay leaf, then poach gently for 8-10 minutes until the fish flakes easily. Remove the cod, discard skin and bones, and break into small flakes. In a large bowl, whisk the warm milk with the olive oil vigorously, alternating between milk and oil drops whilst beating constantly with a wooden spoon or electric mixer until you achieve a creamy, emulsified consistency resembling mayonnaise. Fold in the flaked cod gently and season with white pepper and salt to taste. Serve the baccalà mantecato at room temperature, spooned onto warm polenta slices or crostini, drizzled with a little extra olive oil.