1 kg of cod pieces
1 liter of milk
2 medium-sized onions, chopped
4 tablespoons of olive oil
1 sprig of rosemary
Salt and black pepper
For the mayonnaise
1 egg
1 yolk
2 tablespoons of lemon juice
1/2 cup of flour
1/2 cup of olive oil
For the potato puree
1 kg of cooked and mashed potatoes
1/2 cup of milk
1/4 cup of butter
1 kg of cod pieces
1 liter of milk
2 medium-sized onions, chopped
4 tablespoons of olive oil
1 sprig of rosemary
Salt and black pepper
For the mayonnaise
1 egg
1 yolk
2 tablespoons of lemon juice
1/2 cup of flour
1/2 cup of olive oil
For the potato puree
1 kg of cooked and mashed potatoes
1/2 cup of milk
1/4 cup of butter
Douse the cod in cold water, enough to cover it, with 24 hours' advance notice
Change the water a few times
Heat the cod and milk in a high-sided pan over low heat
When the mixture comes to a simmer, cook for about 15 minutes, with the pan half-covered
Drain the cod and reserve 3/4 cup of the milk
Remove the fish's bones
Fry the onion in olive oil, along with rosemary, season with salt and black pepper, until it's soft and not browned
Add the reserved milk and stir
Cook for another 10 minutes over low heat, until the liquid has evaporated and the onion is moist but not soggy
Remove the rosemary sprig
Prepare the mayonnaise by placing the egg, yolk, a pinch of salt, and lemon juice in a blender cup
With the appliance on, slowly pour in the flour and olive oil
For the potato puree, mix well the mashed potatoes, milk, butter, and salt to taste
Place the cod pieces in a refractory or earthenware dish
Spread the onion over the top
Cover with the prepared mayonnaise
Top with the potato puree and bake in a preheated hot oven (200°C) for about 20 minutes, until golden brown
Serves 6 portions.
