Cod-Flakes 1 kg cod, desalted 1 l milk 2 tbsp. thyme Potato slices 2 big potatoes, washed Mallorcan olive oil Pepper Sauce Rouille 200 g waxy potatoes, cooked and peeled Salt 250 g roasted red peppers in jar 250 ml Mallorcan olive oil 1 pinch of saffron 1 dried chili pepper Nutmeg Pepper Marinated herbs of the season 150 g wild herbs of the season (chickweed, goatweed, bronze fennel) 1 lime Mallorcan olive oil

Cut the soaked cod in three parts, bring the milk with thyme to the boil and add the cod to the milk. Then reduce the heat and cook slowly over low heat. When the fish is done, it can easily be peeled of (in flakes) from the bones. Skin of the fish should be removed. Sauce Rouille In a mortar, mash the potatoes together with the roasted red peppers, chili pepper, saffron, salt, pepper and some nutmeg. Then, add bit by bit the Mallorcan olive oil until obtaining a consistent mash. Potato slices Cut the potatoes lengthwise in slices of 1 cm. Put the potato slices onto a baking tray, pepper and spread with Mallorcan olive oil. Preheat the oven to 180°C and bake the potato slices until golden brown. Wash and chop the herbs, mix with the lime juice and the Mallorcan olive oil and let marinate in a bowl.

Place the potato slices onto a plate, add some of the cod flakes, put sauce Rouille upon the fish and decorate with marinated herbs.