300gr soaked salt cod (single piece)
1 clove garlic
1 bay leaf
3-4 slices crusty white bread
200g small plum tomatoes
Vù extravirgin olive oil to taste
Salt to taste

Oil mayonnaise:

Salt cod skin
50ml Vù olive oil
20ml cooking water from salt cod
2 cloves garlic
Salt to taste
Pepper to taste


This recipe was created by Michelin-star chef Moreno Cedroni during his show-cooking event at the Milan launch of Vù oil.


Wash the fish, remove the skin and bones then boil for 15 minutes with the bay leaf and clove of garlic.
Ease the flesh apart into smallish chunks, place in a bowl and season with Vù olive oil. Cover with film. Rinse the tomatoes then slice and season with oil and salt.
Place the skin removed from the salt code into the beaker of a hand blender along with the oil, 20ml of the leftover cooking water and a pinch of salt and pepper.
Blend until smooth (like mayonnaise), adding more water if it’s too thick, then strain.
Toast the bread slices then lay them out on a plate, covered with the chopped tomatoes in their juice, flaked salt cod and the Vù mayonnaise.