This dish is best made relatively close to serving. Ideally, it should be slightly warm.
Put the cod in the milk with the bay leaf and peppercorns for about 10 minutes at a low simmer. Once it starts to bubble, take it off the heat and leave to cool in the milk.
With your fingers pick the cod out of the milk and flake it into a food processor. As you do this remove the bones and skin. Reserve the milk, then strain and add
© 1996 Alastair Little. All rights reserved.