350 g. desalted cod fish fillet
1 wide strip of red bell pepper
1 spring onion
Salt and pepper
Extra virgin olive oil Toscano PGI
For the eggless mayonnaise with milk
25 ml of whole milk (or soy milk)
75 ml of oil: 40 ml of Extra virgin olive oil Toscano PGI and 35ml of cold pressed sunflower oil
A pinch of salt
Half a spoon of apple vinegar
Half a coffee spoon of mustard
Wash carefully the cod fish and cut it in thin slices using a very sharp knife.
Put the slices in a bowl with the juice of half an orange and half a lemon and abundant olive oil.
Marinate it for at least two hours.
Slice the vegetables in very thin strips and dress them with extra virgin olive oil and salt.
For the mayonnaise, pour all the ingredients in the immersion blender container and blend them for a few seconds until you reach the desired texture.
Spread some mayonnaise on a plate, drain the baccalà and put it on top of the mayonnaise, then dress with extra virgin olive oil. Serve the crispy vegetables on the side and decorate with a few teaspoons of mayonnaise.