Cod Puree with Crispy Bread

Ensure that the cod fillets are free of bones; if there are any present, remove them with a pair of tweezers. Trim and slice the leek. Sauté the leek in a pan with a drizzle of oil and a splash of water; cook with the lid on for 7-8 minutes, then add the cod fillets and the milk. Cook uncovered for 10-12 minutes. Once finished, add salt and pepper. In the meantime, remove the leaves from a sprig of rosemary and place them in a mortar along with a large pinch of salt.

Grind them together for 2 minutes. Break up 2 sheets of pane carasau (or 2 flatbreads), top them with a drizzle of oil and the ground rosemary; bake for 2 minutes in a 400°F oven until golden. Place the slices of bacon on a baking sheet covered with parchment paper and bake them in a 400°F oven for 7-8 minutes. Remove them from the oven and pat them with a paper towel to absorb any excess grease. Then cut each slice into three or four pieces.

In a blender or food processor, puree the fish together with the milk and leeks, adding in a drizzle of oil. Form small quenelles (elongated dollops) with the cod puree using two spoons and place them on top of the bread; sprinkle with some freshly ground pepper and top with the bacon. If you prefer, you can serve the cod puree in a bowl: your guests can serve themselves and use slices of toasted or fresh bread to dip.