Cod’s head and pancetta salad

Method

1. Put a bunch of bay leaves and 4 slices of lemon into a pan of boiling water. Add the cod’s head and bring to the boil. Once boiling, remove from the heat and leave to stand for 10 minutes.

2. Slice the pancetta into lardons (small cubes) and put into a hot pan with 250ml of water. Blanch for 2-3 minutes and then drain. Put the lardons back into the hot pan with a little olive oil and cook until golden and crispy.

3. Remove the cod’s head from the water and flake off chunks of the white meat. Add to a bowl.

4. Add a few pieces of the cod to the pan with the pancetta for the last minute of cooking time.

5. Put the lettuce leaves in a bowl and season with salt and pepper and a squeeze of lemon juice. Mix and dress with a good glug of extra virgin olive oil.

6. Plate the salad in the middle of the plate with the lardons on top and the cod meat on top of that. Top with a little more salad leaves and finish with some more pancetta and cod, as well as the crispy cod from the pan with the pancetta. Drizzle over some olive oil and serve immediately.