Poach the salt cod in the milk seasoned with the bay leaves and one of the garlic cloves. Allow the cod to cool, flake and reserve
Slowly melt the onion and garlic in the olive oil with a bay leaf. Add the salt cod, the potato slices cut in half and one and a half teaspoon of mustard.
Stir thoroughly and adjust the seasoning.
Open the rolls, toast a little in the oven, fill with the salt cod and return to the oven for 15 minutes to brown.
This recipe can be made using small cornbreads.


Serve this dish with white vinho verde from the sub-region of Sousa. The white vinho verde from this sub-region, through its aromas of citrus fruits and fresh flavour, make it ideal to accompany this dish.

Recommended brands
CHEFE THOMAS EGGER
CASA DA GAZALHA
BORGES QUINTA DO ÔRO VINHO VERDE
TERRAS DE FELGUEIRAS
QUINTA DA LIXA