Desalted cod slice in crust - Renato Rizzardi - Insolito Panettone

Ingredients

• For the recipe:
• -50 g of Veneziana Loison with Bronte pistachios
• -120 g desalted codfish
• -40 g clams
• -50 g of sauce
• -10 candied cherry tomatoes
• -6 capers
• -4 black Taggia olives
• -Edible flowers and sprouts to garnish
• For the potato pie:
• -100 g cold boiled potato
• -10 g oil
• -10 g Bronte Pistachios
• -Salt and pepper to taste
• For the Sauce:
• -350 g fish stock
• -150 g clam water
• -50 g oil
• -13 g potato starch diluted in water