Zé do Pipo Codfish Loins
1 liter of milk
1 kg of potatoes
2c. of butter soup
1 dl of oil
2 garlic cloves
1 bay leaf
6 c. of mayonnaise soup
12 olives q.s.
Defrost the codfish fillets and cook in milk for approximately 6 to 8 minutes (after boiling). Drain the codfish well and place in a baking dish skin side down, reserving the milk from cooking.
Peel the potatoes and boil them in salted water. Then, drain well, reduce to a puree, add the codfish cooking milk until the desired consistency of a creamy puree, add the butter, season with black pepper and nutmeg to taste and mix very well.
In the olive oil, soften the onions cut into half-moons and the chopped garlic. Then add 1 dl of the codfish cooking milk and the bay leaf, season with salt and freshly ground black pepper and cook for another 2 to 3 minutes after it starts boiling, stirring. Next, distribute the onion over the top of the codfish loins.
Place the mashed potato in a pastry bag and arrange around the codfish loins. Finally, spread the mayonnaise over the codfish loins and bake in a preheated oven at 200°C for approximately 15 minutes.
Serve with parsley and black olives.