The cod nuggets with the Artichokes and Potatoes cream how you never tried them!

1. Warms the Artichokes and Potatoes cream following the instructions on the back of the package.
2. Remove the salt from the cod and clean the pulp by removing any spines and cut into small pieces.
3. Mix the cod in the flour.
4. In a small pan, heat plenty of seed oil.
5. Once the temperature is reached, immerse completely the cod nuggets and cook until golden brown.
6. Serve by adding a little parsley to the soup and chop over the bottarga.