The preparation involves a double cooking of the cod; the first dipped in oil and fresh herbs, while the other is a stew of cod, potatoes and milk which are then whipped with extra virgin olive oil, all placed on a plate with a cream of chickpeas and ginger and on previously seared quinoa discs pan to make them crispy. To finish the preparation, we use a sweet part and a sour part of chutney with raspberry vinegar, red onion, and beetroot, raw extra virgin olive oil and basil sprouts.