Ingredients
- 2¼ lb (1 kg) potatoes, peeled and cut into chunks
- 14 oz (400 g) salt cod (soaked for 24 hours)
- 2 cloves of garlic, crushed
- 1 egg plus 1 egg yolk
- 3½ oz (100 g) breadcrumbs
- 1 pt (500 ml) sunflower oil
- salt, to taste
- 1 mango, peeled & roughly chopped
- 1¾ oz (50 g) sugar
- 4½ fl oz (125 ml) water
- 2 boiled eggs, chopped, to serve
- handful of parsley, finely chopped
- 4 slices toasted bread
How to Make It
- Soak the salt cod for 24 hours to remove the salt, changing the water three or four times before rinsing with cold water at the end.
- Peel and cut the potatoes into chunks. Add the cod, cover with water, and boil for 20 minutes.
- Strain off the water, then mash the potatoes and cod together, and leave to chill for 12 hours.
- Gently whisk together the garlic, the raw egg and the egg yolk.
- Add the potato and cod, and then the breadcrumbs, and continue to mix.
- Add the sunflower oil very slowly while whisking continuously. Add salt to taste.
- Make a coulis by blending the mango chunks with the sugar and the water
- To serve, put the ajoarriero in the centre of a plate, top with the chopped boiled eggs and the parsley, and decorate with the mango coulis and the toasted bread.