Estofinade

Soak the stockfish for seven days. Place the dry stockfish in a non-reactive covered container, submerge it in potable cold water and keep it refrigerated for seven full days, changing the water with clean cold water once each day. Use Large non-reactive covered container and refrigerator. Work under cold conditions. Allow 168 hours soaking. Target 4 °C. After seven full days the stockfish is thoroughly rehydrated, flexible rather than board-hard, and weighs about 700 g after draining. Long cold soaking rehydrates unsalted air-dried stockfish without turning the process into salt-cod desalting. Keep the fish and soaking water at 4 °C or below for the entire seven-day soak and use potable water for every change.

Change the soaking water daily. Once on each of the seven days, drain the soaking water completely and replace it with enough fresh potable cold water to keep the stockfish submerged. Use Sink, colander and clean container. Work under cold conditions. Allow 21 minutes total active time across seven daily changes. Each daily water change leaves the fish fully submerged in fresh, clear cold water. Fresh water supports clean rehydration across the long soak. Return the covered container to 4 °C or below immediately after every water change.

Cook the rehydrated stockfish. Drain the soaked fish, place it in a large saucepan with fresh water, bring it to a gentle simmer and cook until the thickest part reaches at least 63 °C and flakes readily; drain it and spread it on a clean tray. Use Large saucepan, colander, food thermometer and tray. Work at gentle simmer. Allow 25 minutes. Target 63 °C. The fish flakes readily and its thickest part reaches at least 63 °C. Cooking after rehydration makes the fish flakeable before the skin-and-bone check. Measure the thickest part with a clean food thermometer.

Cool briefly, then remove skin and bones. Leave the cooked stockfish on the clean tray for 5 minutes, then use clean hands and utensils to remove every piece of skin and every bone. Use Clean tray and clean hands or utensils. Work under cold conditions. Allow 5 minutes cooling; 10 minutes active deboning. After the brief cooling period, about 560 g edible fish remains and every visible bone and all skin have been removed. A short cooling interval makes meticulous hand deboning practical without prolonging room-temperature holding. Do not mix the fish with the potatoes until the bone check is complete.

Cook the potatoes separately. Put the peeled potato chunks in a separate saucepan, cover with cold water, bring to the boil and cook until completely tender; drain thoroughly. Use Large saucepan and colander. Work at medium heat. Allow 25 minutes. A knife passes through the potato pieces without resistance and no free cooking water remains after draining. Fully tender, well-drained potatoes mash into the fish without making the final mixture watery. Use clean utensils and keep the cooked components protected from raw-food contact.

Cook the eggs until fully set. Cook the eggs intended for the chopped hard-cooked component until both whites and yolks are fully set. Use Small saucepan, bowl of cold water and knife. Work at boiling water. Allow 10 minutes. Target 71 °C. The hard-cooked egg whites and yolks are fully set, with no liquid centre. The chopped hard-cooked egg is a distinct component from the pasteurized fresh egg used in the hot-oil finish. Cook this egg component fully before cooling.

Cool the hard-cooked eggs. Transfer the fully cooked eggs to cold water and leave them there until cool enough to peel cleanly, then drain them. Use Bowl of cold water. Work under cold conditions. Allow 10 minutes cooling. The eggs are cool enough to peel without continued residual cooking and are fully set inside. Prompt cooling stops carryover cooking before peeling and chopping. If not assembling immediately, refrigerate the cooled eggs at 4 °C or below.

Peel and chop the hard-cooked eggs. Peel the cooled hard-cooked eggs and chop them evenly for the final mixture. Use Clean knife and board. Work under cold conditions. Allow 5 minutes. The peeled hard-cooked eggs are evenly chopped and ready to distribute through the stockfish and potato. Even chopping keeps the hard-cooked egg distinct but well distributed. Use clean utensils and keep the chopped egg cold if assembly is delayed.

Combine fish, potato and aromatics. In a deep heat-safe vessel, mash the drained potatoes roughly, fold in the 560 g edible stockfish, chopped hard-cooked eggs, garlic, parsley, salt and pepper, and warm the mixture over low heat while mixing. Use Deep heat-safe vessel, sturdy wooden spoon or masher. Work at low heat. Allow 5 minutes. The stockfish is distributed through the potato in visible flakes and the mixture is hot, cohesive and free of large dry potato lumps. Combining the cooked components before the fresh egg and oil lets the final emulsion form evenly. Use a vessel deep enough to contain splatter when the hot oil is added later.

Add pasteurized egg and hot walnut oil safely. Beat the pasteurized whole egg into the hot fish-potato mixture. Heat the walnut oil separately until very hot but not smoking, then pour it in slowly in a thin stream while stirring continuously over controlled low heat until all the oil is incorporated and the entire mixture reaches at least 71 °C. Use Small saucepan, deep heat-safe vessel, sturdy spoon and food thermometer. Work at low heat. Allow 5 minutes. Target 71 °C. All 180 ml walnut oil is incorporated without a free oily pool, the mixture is glossy and cohesive, and its coldest measured point reaches at least 71 °C. Slow addition limits splatter and supports an even egg-and-oil finish rather than localized curdling. Use pasteurized egg, keep the vessel deep, add hot oil slowly, and verify 71 °C throughout; do not rely on the oil's appearance alone.