Gratinéed Salt Cod

Sauté the onion, garlic, and black olives in olive oil in a skillet

Add dry white wine and season with salt and black pepper, set aside

Boil the small potatoes and mash them in a skillet with olive oil

Season the potatoes with salt and black pepper and allow them to toast

Cook the salt cod in milk with herbs and spices

Make a béchamel sauce using the milk from cooking the salt cod and stir in the egg yolk

Spoon the béchamel sauce over the salt cod and top with crumbled cornbread and olive oil

Bake in the oven until golden brown