List of Ingredients
- fresh cod
- 5 of yellow potatoes
- 7 OZ. of Taggiasca olives, pitted
- fullfat yogurt
- Butter
- Nutmeg
- Cane sugar
- Extravirgin olive oil
- Fine and coarse salt
Method
Put the yogurt in the freezer for at least an hour, then pour it into a colander and let it drain for 30 minutes. Then season it with a little oil and a pinch of salt. Peel the potatoes and boil them for 40 minutes, then mash them with a potato ricer and season them with 1/3 cup butter, a pinch of salt, some grated nutmeg, 1/3 cup oil and a few tablespoons of hot cooking water to obtain very creamy mashed potatoes.
Mix 1 cup of coarse salt with 3 tablespoons cane sugar. Spread half the mixture in a baking dish, place the cod fillet on top and cover with the rest of the mixture. Marinate for 15-18 minutes. Then quickly rinse the cod and dry it with paper towels. Fry the cod in a very hot pan coated in oil for two-three minutes per side.
Blend the olives with 1/2 cup water and a tablespoon of oil until you obtain a smooth sauce. You can strain this if you like. Place the cod on a serving platter, add the mashed potatoes, cream of yogurt and the olive cream. Garnish with some fresh dill to taste.