Crostino with light creamed salt cod

Ingredients

For 1 serving

• Whole wheat bread25 g
• Salt cod60 g
• Extra virgin olive oil4 g
• Parsleyto taste
• Garlicto taste
• Black pepperto taste

Contains: gluten, fish,

Method

1. Rinse the already desalted salt cod, put it in a small pan with the peeled garlic clove and cover with cold water.
2. Bring to a gentle simmer over medium heat and cook on low heat for about 20 minutes, until the flesh flakes easily; don't let it boil hard or it turns stringy.
3. Drain it, keeping back a ladle of the cooking water, remove the skin, bones and garlic and flake the flesh into a bowl.
4. Beat it vigorously with a whisk or wooden spoon, drizzling in the extra virgin olive oil and a little cooking water, until it turns into a pale, fluffy cream; finish with a grind of black pepper.
5. Meanwhile toast the wholemeal bread in a dry frying pan over medium heat for 2–3 minutes per side, until crisp; wash and chop the parsley.
6. Spread the creamed salt cod on the bread and finish with the chopped parsley.