450 g/15.8 oz boiled potatoes
400 g/14 oz of shredded boiled salt cod, boneless
300 g/10.5 of boiled potatoes water
4 tbs olive oil
1 glass of DFJ Alvarinho & Chardonnay white wine
Salt and pepper
Put all the ingredients into a juice blender and mix until liquid. Boil for ten minutes before passing through a Chinese colander (available from any restaurant supply store) and then through another, even tighter, strainer. Insert the mixture into a double-gas barrel siphon, allow to settle for ten minutes before serving with toasted bread, a sprinkle of olive oil and chopped black olives.
Complement With Casa do Lago Rose