Ti-nain morue

Desalt the cod under refrigeration. Rinse 600 g salt cod, place it in a covered non-reactive container under plenty of cold fresh water and refrigerate for 24 hours, changing the water three times with clean utensils. Timing: 24 hours passive; about 6 minutes active across water changes. Temperature: 4 °C or colder. Cold repeated water changes rehydrate the cod and remove excess surface salt without warm holding. Keep the fish at 4 °C or colder throughout; wash hands and container surfaces after handling the salty raw fish. After the final change the cod is plump and noticeably less salty at the surface, with no dry salt crust remaining.

Poach and check the cod. Drain the cod, check carefully for skin and bones, then poach it gently in fresh water until the thickest flake reaches 63 °C and separates easily. Timing: 10 minutes. Heat: gentle simmer. Temperature: 63 °C internal temperature. Gentle heat keeps rehydrated cod tender while 63 °C provides the seafood safety endpoint. Check for pin bones before serving. The thickest piece reaches 63 °C and the flesh separates into moist flakes when pressed.

Boil the green bananas. Boil the 800 g peeled green bananas in fresh water until tender but still intact, then drain. Timing: 20 minutes. Heat: gentle boil. Temperature: boiling water. The bananas should be starchy and tender, not sweet or puréed. Drain away hot water carefully to avoid steam burns. A knife enters the centre with little resistance, but the bananas hold their shape and do not collapse into mash.

Mix the vinaigrette. Whisk 60 ml olive oil, 30 ml lime juice, 15 g Dijon mustard and 1 g pepper, then stir in the 100 g onion and 20 g parsley. Timing: 10 minutes. The sharp dressing balances the salt cod and starchy banana. The vinaigrette is temporarily emulsified and coats the sliced onion lightly.

Plate the components. Flake the hot cod, divide the bananas and fish among six plates, and add the mustard-lime vinaigrette, 200 g cucumber and 200 g avocado evenly. Timing: 19 minutes. Keeping the components distinct preserves the dish's recognisable banana-and-cod identity. Serve promptly; refrigerate any leftovers within 2 hours. Each plate contains intact tender banana, moist cod flakes and an even share of dressing, cucumber and avocado.