Vichyssoise with sliced cod

For the vichyssoise:

• Make a white poultry stock.
• Chop the spring onions into julienne and the leek into half-moons.
• Melt the butter with oil, add the spring onions and soften.
• Add the leeks and continue to soften on a low heat.
• Add the roughly cut (cracked) potatoes, drain the excess oil, add the stock and let it boil for 30 minutes.
• Add the milk and the cream and boil for 5 more minutes.
• Blend, strain, boil and add salt and pepper to taste. Allow it to cool.

For the cod:

• Heat the water to 70 ºC, remove from the heat and add the cod (the water must cover the cod). Leave for 4 to 5 minutes.
• Remove the water and allow it to cool.
• Once cool, slice and grease it with a little extra virgin olive oil so the slices do not dry.
• For the decoration:
• Very finely chopped chives, salmon roe and extra virgin olive oil.

SERVING

• Place a little vichyssoise cream in a soup bowl.
• Garnish with cod slices, laying the slices onto each other, as in the picture.
• Decorate with the salmon roe, the chives and some drops of extra virgin olive oil.
• Serve some more cream in a pitcher or carafe.