Ingredients

• 400 g desalted cod
• 150 g cinnamon flour
• 2 oranges
• a shallot
• a head of radicchio
• seed oil
• dill
• extra virgin olive oil
• salt

For the recipe of puffed polenta and cod, boil 750 g of water with 8 g of salt; add the yellow flour and cook for 50 minutes, stirring occasionally.
Spread the polenta on a sheet of baking paper, cover it with another sheet and stand it with a rolling pin in an even 2-3 mm thick layer. Cook the dough in the microwave at 900 KW of power for a couple of minutes, then cut it into squares and continue cooking in the microwave for another 4-5 minutes. Fry the polenta squares in plenty of seed oil for a few seconds, until they are inflated, then drain on kitchen paper.
For the cod: cut the cod into small slices and blanch on the skin side in a pan greased with a drizzle of extra virgin olive oil for 1 minute; turn them and cook them again for 30-40 seconds. Let them cool and peel them.
For the side dish and the sauce: Clean the radicchio and chop it. Squeeze the oranges. Chop the shallots and fry in a pan with a drizzle of extra virgin olive oil, orange juice and a sprig of dill for 15 minutes. Add 35 g of extra virgin olive oil and blend everything with an immersion blender. Arrange the puffed polenta in the dishes, place the stockfish and radicchio slices on top, season with the orange sauce, garnish with chopped dill and serve.

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