To give it its full Italian name this recipe is: 'Filetti di baccalà alla Vernaccia di San Gimignano con millefoglie di patate al forno con salsa allo Zafferano di San Gimignano'.

We thank the Ristorante Dorando in San Gimignano for kindly supplying us with the recipe.

According to chefs Duccio, Francesco and Vincenzo the philosophy of the cooking of the Ristorante Dorando is to transform classic and typical dishes of the Cucina Toscana into 'piatti creativi' while maintaining the original flavors.

ingredients

4 fillets of baccalà, 1 glass of Vernaccia di San Gimignano, 5 potatoes, 250ml fish stock, saffron of San Gimignano, 1 bunch of tyme, 50g sultanas, 100gr extra virgin olive oil, salt and white pepper

making it

Soak the baccalà for 48 hours changing the water often.

Peel the potatoes and cut them into very fine slices. Place the slices in four 'pirottini' alternating the slices with a few thyme leaves and salt.

Place the 'pirottini' in the oven each moistened with olive oil and cook for 20 mins at 200°C.

Boil the fish stock with the saffron and the sultanas which have already been soaked in water. Allow to reduce to form a sauce.

Dry the baccalà and fry gently in a pan with more hot olive oil; give them extra flavor with the Vernaccia di San Gimignano and pepper, and let cook.

Place the fillets on the plate and add the sauce.

Place the potato 'pirottini' carefully beside the fish and decorate with a fresh thyme stick.

Sprinkle with fine thyme leaves and white pepper granules.