Venetian-style whipped cod crostini

Ingredients

For 1 serving

• Cod120 g
• Extra virgin olive oil2 teaspoons
• Reduced-fat milk20 ml
• Garlic2 cloves
• Parsleyto taste
• Bread50 g
• Saltto taste

Contains: gluten, lactose, fish,

Method

1. Put the cod in a small pan with the peeled garlic clove, cover with cold water and bring to a gentle simmer.
2. Poach over low heat for 10 minutes, until the flesh is white and flakes easily; drain, remove skin and bones and let it cool for a few minutes.
3. Put it in a bowl and beat it with a whisk or an electric mixer on low speed, adding the oil and milk alternately in a thin stream, until white and fluffy; if you add the liquids too fast it splits, so go slowly.
4. Season with salt and stir in the chopped parsley.
5. Meanwhile toast the bread slices in a pan or on a griddle for 2–3 minutes per side, until crisp, and spoon the creamed cod on top.