First of all, prepare the velvet fish, you'll need the fish broth, flour and a little butter. We proceed as for a white sauce (béchamel sauce), then melt the butter in a pan put the flour and pour the boiling fish stock, it will be ready when the mixture thickens and begins to boil.

Following prepared fish. Boil for about 10 minutes in milk flavored with lemon peel the desalted cod, once cooked crush with a fork and add the cream of fish and salt to your liking. It should not be a real cream, the fish must remain in pieces.

Prepare the polenta (make sure the mixture is thick enough) and put it to cool in a container about 5 inches high. When it has cooled cut into squares of about 5 cm wide and 0.5 cm high. Flour them with a mixture of corn and wheat flour (2:1 ratio) and fry them.
Cut other pieces of polenta, this time very thin, in order to create small sheets, flour them and fry.
Arrange the 5 cm squares of fried polenta in a dish, put on a bit of fish cream with chopped dried cod. Add the small sheet of polenta and decorate with lemon peel and if you like with dried tomatoes.

A starch based on which resides the pulp of dried cod wrapped in a creamy sauce very velvety and tasty. Those who love tradition cannot  miss the chopped salted cod in the Christmas period, and in this starter we will exalt the taste with the fish broth and we will flavour it with lemon peel. The whole is in a harmonious blend of flavors.

It is a light appetizer and is a good source of minerals such as phosphorus, selenium and iodine, as well as vitamin B12. In addition it should be noted that the cod is a fish with little fat and has a high protein content. 88% of the dry weight is represented by proteins.