Place the loins of Lugrade Bacalao on a baking tray. Preheat the oven to 170ᵒC. Drizzle the bacalao with olive oil and bake it in the oven for 10 minutes. Then change the oven to the browning function at maximum temperature. Make the mayonnaise and add the chopped pickles. Cover the bacalao with this mixture and place it in the oven for a few seconds. Boil the potatoes in milk and salt. Then drain and puree. Add the butter and stir the puree. At the end serve this dish decorated with olives.