600g cod loins
200g Kataifi pastry
1dl olive oil
3 ‘Alheiras de Vitela’
1dl cream
800g peeled potatoes
3 cl hot olive oil
Nutmeg, black pepper and salt as needed
Chopped parsley as needed
Butter as needed


Wrap the previously desalted cod loins in the Kataifi pastry. Put them in a baking tray and drizzle with olive oil. Let them brown for 15 minutes at 180ºC. Boil the potatoes in abundant water seasoned with salt. Once they are cooked, smash them and set aside. In the meantime, bake the ‘Alheiras de Vitela’ at 180ºC for 5 minutes. When they are ready remove their skin. Then wrap the ‘Alheiras de Vitela’ in the mashed potatoes and season with salt, pepper, nutmeg, chopped parsley, cream and butter. Wrap everything up very well and finish with a drizzle of very warm olive oil. In a plate, with the help of a round mould (cooking mould), put a portion of the mashed potato and ‘Alheira de Vitela’. On top, arrange the cod loins wrapped in Kataifi pastry. At the time of serving, drizzle with olive oil and garnish with fresh herbs.


*Winter Recipe