Boats with whipped cod

To prepare the boats with whipped cod, start with the latter. Remove the skin from the cod using a thin, smooth-bladed knife 1. Cut into large chunks and make sure there are no bones 2. Then in a pan where you have drizzled some oil, add the pieces of cod, let them flavor for a moment 3.

before cooking it over low heat, covered with a lid for 15 minutes, 4. After the time has passed, transfer the cod to a saucepan where you have poured the milk 5 and let it cook over low heat, stirring continuously: this way you can achieve the whipped effect, or creamy 6. It will take about 30 minutes.

Let the mixture cool slightly and then pour it into a blender 7, then blend until you get a puree as smooth as possible. Store in the refrigerator, covered with plastic wrap, for at least 3 hours 8. Meanwhile, prepare the shortcrust pastry. In the blender, add the pepper, rosemary needles 9

and 50 grams, taken from the total quantity 10. Turn on the machine and when everything is reduced to powder, add it back to the total amount of flour and mix. Then pour into a bowl with cold butter in chunks 11, add the salt 12.

Begin to knead everything with your fingertips, working quickly to avoid the mixture warming up too much 13. As soon as you get crumbs, add the ice water and continue kneading 14. Then transfer the mixture to the work surface and work for a moment to compact it 15.

Wrap the dough in plastic wrap 16 and let it rest in the refrigerator for at least 2 hours. Retrieve the dough and beat it for a moment with a rolling pin before rolling it out on a lightly floured surface 17, you should obtain a sheet 1/25 inch (about 1 mm) thick 18.

Cut the dough using the mold 19 to obtain boats. Place the cut dough inside the molds, using the scraps to create a border all around and then prick the base with a fork 20. Place 10 small sheets of parchment paper in the middle 21

and small ceramic spheres 22 so you can proceed with blind baking. Bake in a static oven, already hot at 350°F, for about 30 minutes. Remove the spheres and parchment paper and bake for another 5 minutes, the time needed to brown the shortcrust pastry, before letting it cool and removing the boats from the molds; let them cool on a rack 23. Fill with the whipped cod by spooning it in 24.

and garnish with lemon zest cut with a knife 25. Add a few sprigs of fresh dill, a drizzle of raw oil, and a sprinkle of black pepper 26. The boats with whipped cod are ready, enjoy 27!