Ingredients (Serves 4):

2 red bell peppers

2 yellow bell peppers

400 g desalted salt cod

50 g red onion

100 g boiled potato

5 g dried mint (Montosco or similar)

150 g almond milk

2 g xanthan gum

Lemon zest

30 g coarse breadcrumbs

Extra virgin olive oil

Method:

Roast the bell peppers in the oven at 200°C (392°F) for 20 minutes. Cover them with plastic wrap and let them cool slightly.

Thinly slice the red onion and gently sauté it in a pan with a drizzle of olive oil. Add the salt cod and cook until it flakes easily.

Transfer the cooked cod to a bowl along with the boiled potatoes, mint, and lemon zest. Mix until well combined.

Peel the peppers, remove the seeds, and pat dry with paper towels. Cut them into long strips and wrap them around portions of the cod mixture to form rolls.

Bake the rolls in the oven at 190°C (374°F) for 5 minutes.

Blend the almond milk with xanthan gum until smooth to create the sauce.

To serve, sprinkle the rolls with dried mint and coarse breadcrumbs. Spread the almond sauce on the plate and place the rolls on top.