2 fillets of salt cod,
25cl whipping cream,
2 garlic cloves peeled and mashed,
4 egg yolks,
8 tbsp. olive oil,
the juice of 1 lemon,
1 tbsp. anise-flavored alcohol,
1/2g of powdered saffron,
The day before:
Remove the excess of salt from the cod fillets by rubbing the skin with a cloth, then let them soak for 24 hours, changing the water regularly.
In a cooker, pour the milk and cream and add the cod. Close the cooker. As soon as you hear the whistle, lower the heat and cook for 10 more minutes. Open the cooker.
In a bowl, whisk the eggs with garlic and yellow saffron and then add olive oil while continuing to whisk.
Remove and strain the cod, leaving milk in the cooking pot. Bring it to a boil and reduce by one third.
Off the heat, add the egg mixture. Put the pan on low heat to thicken the mixture while stirring. Stir in lemon juice and anise-flavored alcohol, salt and pepper.
Flake the cod to remove any skin or bones. Arrange in each plate one fillet and coat with sauce. Accompany with brown rice.