Cod Terrine

1

Soak the cod in water, refrigerated, for 48 hours

Change the water several times

Store in the refrigerator

2

Place the cream in a saucepan with thyme and simmer

Add the cod, cut into large pieces, and simmer for 10 minutes

Remove the fish and reserve the cooking cream

Remove the skin and bones

Flake and reserve

3

Peel the potatoes and cut them into thin slices

Place the potatoes in a saucepan with garlic and butter, cover with reserved cream

Season with salt and pepper and simmer for 5 minutes

Remove the potatoes from the cream and set aside

4

Blanch the cabbage leaves in boiling water and drain

Grease the mold with oil

Line the mold with parchment paper, also greasing it

Cover the bottom and sides of the mold with cabbage

5

Make a layer of potatoes at the bottom of the mold and cover with half the cod

Distribute some olives

Brush with a little cream

Place a cabbage leaf and repeat the process to fill the entire mold

Finish with a cabbage leaf

6

Cover with parchment paper

Bake in medium heat, in a water bath, for 1 hour

Place a weight on the terrine to press it and make cutting easier

Let cool

If there is any broth left, drain

Store in the refrigerator for at least 8 hours

Unmold and, if desired, garnish with thyme sprigs before serving.