Gently heat the EVOO (Extra Virgin Olive Oil) with the garlic. You want the garlic to become fragrant and golden, but never burnt, as that would make the dip bitter.

Add the desalted cod to the infused oil. It will cook very quickly, just a few minutes until it begins to flake.

Remove the cod and garlic from the heat. Gradually add the cream or milk while blending or whisking. This is where you create that smooth, cloud-like texture.

Place the cod, garlic, and milk in the blender jar and process until smooth.

Add your white pepper, nutmeg, and fresh herbs. Give it one last mix and let it rest.

Store the dip in the refrigerator for a couple of hours to allow it to thicken and set.

Serve the dip and finish it off with a pinch of sea salt flakes, fresh herbs, and a drizzle of olive oil at the last moment.