For this recipe, desalt the cod to the optimum salt level. Heat 150 ml of olive oil in a saucepan without it reaching boiling point. Add 3 peeled and lightly crushed garlic cloves and a few saffron strands. Simmer gently for 30′.
Once the process is over, leave it to cool (ideally overnight). To prepare the mousseline, a mayonnaise is made with the mixture above, and is poured into a whisking glass together with an egg, a few drops of lemon juice and a pinch of salt.
Whisk until the saffron mayonnaise is obtained. Preheat the oven to 180 ºC. Arrange the cod (with the skin facing down) on a baking tray, spreading the saffron mayonnaise over the top. Cut the tomatoes in half (they can also be spread with the mousseline). Place the tray in the oven for about 20’ (the time will depend on the size of the piece of cod, take it out when the mousseline turns golden).
Serve by spreading a little mousseline over the plate.
RECIPES AND PHOTOS JORDI GARCIA (Gastronomic Photographer. BCN)