Cod pizzaiola

To prepare the black olives, spread out onto a dehydrator tray and dry overnight at 60°C

The next morning, finely chop with a knife and store in an airtight container

To make the pizzaiola sauce, sweat the garlic in some olive oil then add the capers. Stir in the passata and oregano and cook for 30 minutes

After this time, blitz in a blender until smooth then reserve until needed

For the potato cream, boil the potatoes in salted boiling water until soft, then blend with the cream, 100g of the cooking water, the salt and olive oil. Transfer to a siphon, charge with 3 gas canisters and keep warm

Preheat a deep-fryer or deep pan of peanut oil to 180°C

To cook the cod, roll each piece in egg white, followed by the cornflour. Deep-fry the cod pieces until cooked through and crispy then drain on kitchen paper and season with salt

To serve, roll the cod in the pizzaiola sauce until very well-coated and place in serving dishes. Squirt a shot of the potato cream over the top, sprinkle over the black olive crumb and serve