250 g (8 oz) salted cod fillet
250 ml (8 fl oz) extra virgin olive oil
½ head garlic, peeled but not peeled
400 ml (13 fl oz) milk
1 ½ sheet gelatin, or 3 grams (1/8 oz) soaked Water For serving 16 toasted pine kernels 8.12 black olives 60 g (2 oz) fresh white cheese, optional mature Manchego cheese, cut into 4 cm squares, peeled fresh chives or parsleycroutons little bit soft extra virgin olive oil
Soak the salted cod in water for 24-36 hours, turning every four hours, changing the water two to three times. When the salt is removed, remove the skin of the fish. Heat the olive oil with the garlic in a lower heat for 15-20 minutes, remove from heat and let it flavored. carefully Heat haddock in milk for 10-15 minutes. Remove. Soften the gelatin in a glass of cold water, drain and mash it into hot milk. Puree in blender haddock, add the milk and then add slowly, stirring the olive oil until emulsified a puree. Let sit in a cool place. Serve ajo-arriero slightly cool or slightly below room temperature, with the serving spoon in each dish and sprinkle with the pine nuts kernels, olives and croutons. If desired, garnish with whipped fresh white cheese and a little sweet oil. Place mixture in a vertical square cheese Manchego.