Salted Cod with Pipo's Zé

Name: Salted Cod with Pipo's Zé
Yield: 6
Ingredients: '1 kg of salted cod in pieces'; '1 liter of milk'; '2 medium onions (200 g), chopped'; '4 soup spoons of olive oil'; '1 sprig of rosemary'; '1 pinch of salt '; '1 pinch of black pepper'; '3 black olives, sliced (for garnish)'; ''; For the mayonnaise; '1 egg'; '1 yolk'; '1 pinch of salt '; '2 soup spoons of lemon juice'; '1/2 cup of oil (120 ml) '; '1/2 cup of olive oil (120 ml) '; ''; For the purée; '1 kg of cooked and mashed potato'; '1/2 cup of milk (120 ml)'; '1/4 cup of butter at room temperature (50 g)'; '1 tablespoon of salt or to taste'

1
'1 kg of salted cod in pieces'
2
'1 liter of milk'
3
'2 medium onions (200 g), chopped'
4
'4 soup spoons of olive oil'
5
'1 sprig of rosemary'
6
'1 pinch of salt '
7
'1 pinch of black pepper'
8
'3 black olives, sliced (for garnish)'
9
''
10
For the mayonnaise
11
'1 egg'
12
'1 yolk'
13
'1 pinch of salt '
14
'2 soup spoons of lemon juice'
15
'1/2 cup of oil (120 ml) '
16
'1/2 cup of olive oil (120 ml) '
17
''
18
For the purée
19
'1 kg of cooked and mashed potato'
20
'1/2 cup of milk (120 ml)'
21
'1/4 cup of butter at room temperature (50 g)'
22
'1 tablespoon of salt or to taste'

Ingredients

1
'1 kg of salted cod in pieces'
2
'1 liter of milk'
3
'2 medium onions (200 g), chopped'
4
'4 soup spoons of olive oil'
5
'1 sprig of rosemary'
6
'1 pinch of salt '
7
'1 pinch of black pepper'
8
'3 black olives, sliced (for garnish)'
9
''
10
For the mayonnaise
11
'1 egg'
12
'1 yolk'
13
'1 pinch of salt '
14
'2 soup spoons of lemon juice'
15
'1/2 cup of oil (120 ml) '
16
'1/2 cup of olive oil (120 ml) '
17
''
18
For the purée
19
'1 kg of cooked and mashed potato'
20
'1/2 cup of milk (120 ml)'
21
'1/4 cup of butter at room temperature (50 g)'
22
'1 tablespoon of salt or to taste'

Directions

1
Cook the salted cod in cold water just enough to cover it, then refrigerate for 24 hours, changing the water at least four times to desalinate
2
Bring a large pot to high heat and add the salted cod and milk
3
When it starts boiling, reduce the heat and cook for 15 minutes with the pot slightly covered
4
Drain and reserve 3/4 cup of the milk
5
Remove the bones from the cod, cut into flakes, and reserve
6
Fry the onion in olive oil at high heat in a medium-sized pot, along with the rosemary, until it becomes soft but not browned
7
Season with salt and black pepper, add the reserved milk, and stir
8
Reduce the heat and cook until the liquid has evaporated, leaving the onion slightly moist (around 10 minutes)
9
Remove the sprig of rosemary and reserve
10
Prepare the mayonnaise: in a blender, beat the egg, yolk, salt, and lemon juice
11
With the blender still on, slowly pour in the oil and olive oil. Reserve
12
Prepare the purée: in a bowl, mix well the cooked and mashed potato with the remaining ingredients
13
Preheat the oven to 200°C (hot)
14
Assemble the dish by placing the cod flakes in a refractory or earthenware form, spreading the onion on top, and covering with the reserved mayonnaise
15
Make a border around the plate with the purée of potato and decorate with olives
16
Bake at preheated oven for about 20 minutes to brown (dourar)
17
Serve warm.