Salted Cod Cakes

Drench the cod pieces in cold water to cover, then refrigerate for 24 hours, changing the water every four hours to desalinate

In a large pot, bring the cod and milk to a boil over high heat

When it reaches a boil, reduce the heat and simmer for 15 minutes with the pot partially covered

Drain and reserve 3/4 cup of milk

Remove the bones from the cod, chop into flakes, and reserve

In a medium pot, fry the onion in olive oil over high heat until caramelized, without letting it brown

Add the rosemary, salt, and black pepper, then stir in the reserved milk

Reduce the heat and simmer until the liquid evaporates, leaving the onion moist (about 10 minutes)

Remove the rosemary sprig and reserve

Prepare the mayonnaise: In a blender, beat the egg, yolk, salt, and lemon juice

With the appliance running, slowly pour in the olive oil and milk. Reserve

Prepare the purée: In a bowl, mix well the cooked and mashed potato with the remaining ingredients

Preheat the oven to 200°C (hot)

Assemble the cod cakes by placing the flaked cod in a refractory or ceramic dish, spreading it evenly, then topping it with the caramelized onion

Cover with the reserved mayonnaise

With a spoon, create a border around the plate with the potato purée and garnish with black olives

Bake in the preheated oven until golden brown (about 20 minutes)

Serve hot

Calories per serving: 1,062

Note: To achieve a smooth purée, press the potato while it's still warm.