Place under a running tap and gently rub the cod with the fingers to remove the salt.
Place the cod in a bowl covered with cold water and leave in the refrigerator for 12 hours.
Remove, drain and cover with cold water and place into the refrigerator.
Repeat this process twice.
Once desalted, dry well on a kitchen towel, so it does not release water during preparation.
Cut the onion and leek in brunoise and slowly fry with butter until they become soft.
Remove and reserve.
In the same butter fry the potatoes until soft.
Meanwhile, fry the cod in a pot with olive oil at 70 C°, without allowing the oil to reach a boil.
Once the cod is cooked, add to the other ingredients (potato, leek and onion) in the pan used to fry the vegetables, allowing the flavors to mix well.
Next add the homemade tomato sauce, and allow to cook for a few minutes and lastly add the cream and allow to cook for another 5 minutes.
Transfer to an earthenware casserole dish, sprinkle with grated Tronchon cheese and grill.
When the cheese toping has a golden color the dish is ready
Diana Roitegui Igual
Diana Roitegui is little more than thirty years old but she has already crossed Spain from coast to coast learning from the big ones. She started the profession working on weekends in Meliá Hotel in Zaragoza, her city, and she knew it was for her. She studied in the School in Miralbueno and later on in Irizar’s one, teacher of teachers. This opened Berasategui’s and Arzak’s restaurants door. Since 2015 she is working on La Granada’s kitchen.