Peel and cut the carrot and onion into slices. In a pan, add the Bacalao broth, two cloves of garlic, star anise, leek, salt and pepper to the previous ingredients. Bring to a boil and let it cook for an hour. Once cooked, drain the vegetables and reserve the broth.

With a blender, grind the vegetables and add the necessary broth to obtain a homogeneous puree. Rectify seasonings. (If you want, you can substitute the carrot for pumpkin.)

Arrange the Lugrade Bacalao Necks on a tray. Season with a drizzle of olive oil, two sliced ​​garlic cloves, orange zest and bake in a preheated oven at 180ºC for 9 minutes.

Put in a pan, water with salt, a drizzle of olive oil, pepper and the bay leaves. Let it boil for 5 minutes and then put the split peas for about 3 minutes. (You can substitute peas out of season).

Reserve 100 grams of split peas to finish the dish. Emulsify the remaining peas with the butter until you get a puree texture. Season with salt and pepper.

To serve, arrange the Lugrade Bacalao Necks with the purees and vegetables. Finish by emulsifying the gelatin and oil that will remain on the tray and arrange on the plate as seen in the photo.