4 small water loaves
4 Lugrade bacalao loins
100 g Dijon mustard with seeds
200 ml olive oil
Bake the bacalao loins in the oven with olive oil.
After baking the bacalao loins, cut the water loaves in half and spread with the dijon mustard.
Put the bacalao loins on the water loaves.
Close the water loaves and they are ready to be served.
