Baccalà Mantecato (Venetian Whipped Salt Cod)

Ingredients

• 500 g baccalà (salt-cured Atlantic cod), soaked and desalted for 24 hours (in multiple changes of cold water until water runs clear and flesh is tender)
• 400 ml extra-virgin olive oil (Venetian or Friuli style, mild and buttery preferred)
• 100 ml whole milk (cold)
• 2 cloves garlic (thinly sliced)
• 1 bay leaf
• 4 g fine sea salt
• 2 g white pepper
• Fresh flat-leaf parsley (finely chopped, for garnish)
• Croûtes or soft polenta (for serving, optional)

Method

1. 1
   After desalting, remove the baccalà from cold water and pat dry with absorbent paper; place in a heavy-bottomed pan and cover with cold water.
2. 2
   Bring to a gentle simmer over medium heat; add bay leaf and simmer for 8–10 minutes until the fish is tender and flakes easily, then carefully drain and transfer to a large mortar or food processor.
3. 3
   While still warm, begin adding extra-virgin olive oil very slowly (as if making mayonnaise) in a thin stream while pounding or processing; the fish should gradually emulsify and become creamy and pale, taking on the oil in stages.
4. 4
   Once approximately half the oil is incorporated and the mixture is pale and fluffy, begin alternating small additions of cold milk and remaining olive oil, continuing to pound or process until completely smooth, creamy, and white (approximately the consistency of whipped cream).
5. 5
   Season with fine sea salt and white pepper; if the baccalà mantecato is too thick, incorporate a small amount of additional cold milk to achieve a light, whippable consistency.
6. 6
   Transfer to a serving dish, smooth the surface with the back of a spoon or spatula, create gentle indentations, and drizzle with a small amount of reserved olive oil; garnish with finely chopped parsley.
7. 7
   Serve at room temperature or chilled with crispy croûtes, soft polenta, or alongside grilled vegetables.