Remove any fishbones in the cod with the help of fish tweezers.
Steam it or boil it, remove the skin and blend it in the cutter with the garlic and the oil poured slowly.(it is important to keep a thin and continuous thread, this will allow the mixture to whip, just as if you were whipping the mayonnaise)
If you use cod, taste the mixture and if it is too salty, add a boiled potato to correct the flavor.
Keep the mixture warm.
Peel and thinly slice the potatoes, place them in a baking tray and season with oil, salt and pepper, bake at 180 ° C until a layer of crispy potato is obtained.
Assemble the dish by placing a slice of crispy potato on the plate and place on a cod quenelle or alternatively with a pastry bag decorate the layer as desired.
You continue to stratify until you have a turret of three layers of potatoes and two of cod.