Confit the potato first and then the cod in the same olive oil. Remove the skin from the cod and blend the cod with the potato, drizzling the used oil over it little by little. Season and add the cream.
Add the sunflower oil and sesame to a cold frying pan and then heat it. Blend the cooked chickpeas with the cod and potato mix, add lime juice to taste and season.
Emulsify the yolk with the previously seasoned olive oil.
Blanch the spinach leaves in salted water
Toast the almonds
Place the pre-prepared mixture on a base of spinach leaves and roll up into cones.