2 cups of fresh cream
4 tablespoons of melted butter
500g of dried codfish
500g of potatoes
15 black olives without pits
8 leaves of green cabbage without stems
2 cloves of garlic, minced
1 sprig of thyme
Salt and pepper to taste
Accompaniment
Firm rectangular shape of 25 x 13 cm
2 cups of fresh cream
4 tablespoons of melted butter
500g of dried codfish
500g of potatoes
15 black olives without pits
8 leaves of green cabbage without stems
2 cloves of garlic, minced
1 sprig of thyme
Salt and pepper to taste
Accompaniment
Firm rectangular shape of 25 x 13 cm
Leave the cod soaked in water, in the refrigerator, for 48 hours
Change the water several times
Keep it in the refrigerator
Cook the cream with thyme in a saucepan
Add the cod, cut into large pieces, and cook for 10 minutes
Remove the fish and reserve the cooking cream
Peel and remove the bones
Flake and reserve
Peel the potatoes and cut them into thin slices
Cook the potatoes with garlic and butter in a saucepan, cover with reserved cream
Season with salt and pepper and cook for 5 minutes
Remove the potatoes from the cream and reserve separately
Pickle the cabbage leaves in boiling water and drain
Grease the mold with oil
Lining with aluminum foil and greasing it as well
Cover the bottom and sides of the mold with cabbage
Make a layer of potatoes at the bottom of the mold and cover with half the cod
Distribute some olives
Baste with a little cream
Place a cabbage leaf and continue the operation to fill the entire mold
Finish with cabbage
Cover with aluminum foil
Bake in medium temperature, in a water bath, for 1 hour
Place a weight on the terrine to press it and make it easier to cut
Let it cool down
If there is any broth left over, drain it
Refrigerate for at least 8 hours
Unmold and, if desired, garnish with thyme to serve.
