Salt cod is not for everyone. Aki truly enjoys salt cod. For me, I have yet to be converted. I guess that is why I work with salt cod on and off again, searching for an approachable medium in which I will enjoy it. Today we made a hot crème caramel with salt cod and white beans, an olive caramel, a ragout of crabmeat, and a wetting of olive oil. I can eat salt like this any day. The beans carry the flavor of the salt cod in a creamy medium. The sweet and salty salinity of the olive caramel rounds the flavors and the crabmeat adds another element of the sea. The olive oil adds some spice and the savory and chives add refreshing green notes to the dish.