In a large saucepan put the fresh cream, the balsamic vinegar and the dried salt cod. Cook on a low flame for 15 minutes. Check if the fish is cooked, lay it on a serving dish...

Fillet the turbot and remove the skin, the left fish bones with the help of a tweezers and then cut the fillets in squares obtaining 8 pieces. Dredge the pieces with maize flour...

Cut the cod into small squares of 3x3 cm and leave them soak in water for 24 hours, remember to change the water very often as you have to scrape the salt off it. Dry it very...