Dough
3/4 cup all-purpose flour
1/2 cup butter, softened
2 tablespoons milk
1 tablespoon active dry yeast
1 teaspoon salt
1 egg, lightly beaten
Cod Cream
1/3 cup olive oil
1/4 cup cornstarch
3 tablespoons grated Parmesan cheese
2 tablespoons butter
500g cod, flaked and drained
250g heavy cream
500ml milk
3 cups whipped cream
2 medium onions, finely chopped
Salt, pepper, and nutmeg to taste
Filling
1/4 cup butter
500g peeled potatoes, cut into 1-inch pieces
Optional Garnish
1 cup grated Parmesan cheese
Dough
3/4 cup all-purpose flour
1/2 cup butter, softened
2 tablespoons milk
1 tablespoon active dry yeast
1 teaspoon salt
1 egg, lightly beaten
Cod Cream
1/3 cup olive oil
1/4 cup cornstarch
3 tablespoons grated Parmesan cheese
2 tablespoons butter
500g cod, flaked and drained
250g heavy cream
500ml milk
3 cups whipped cream
2 medium onions, finely chopped
Salt, pepper, and nutmeg to taste
Filling
1/4 cup butter
500g peeled potatoes, cut into 1-inch pieces
Optional Garnish
1 cup grated Parmesan cheese
Dough
In a processor, combine the butter and remaining ingredients except milk until a crumb forms
Add milk and process until smooth
Place in a bowl, cover with plastic wrap, and refrigerate for 1 hour
Cod Cream
In a pan, sauté the onion in olive oil
Add cod and cook for several minutes
Season with salt, pepper, and nutmeg. Reserve
In another pan, combine milk, cornstarch, and butter
Heat, stirring until thickened
Add cod, heavy cream, and Parmesan cheese
Let cool and fold in whipped cream
Filling
In a skillet, heat butter and fry potatoes lightly
Remove and drain
Assembly
Preheat oven to high temperature
Grease the mold with dough and make holes with a fork
Cover with parchment paper and fill with uncooked beans
Bake for 15 minutes
Remove and let cool
Bake for an additional 5 minutes
Remove excess cod from the top of the cake, and place fried potatoes on top
Add remaining cod and Parmesan cheese
Place in oven at high temperature for 30 minutes or until golden brown.
