Bacalhau by Zé do Pipo from Chef SilvaHoje para Jantar
4 pieces cod (soaked loin)
1 deciliter olive oil
2 garlic cloves
1 onions (sliced)
1 cup mayonnaise
1 egg yolks
1 kilogram potatoes
40 grams butter
2 deciliters milk (to cook the cod)
egg yolks (for brushing)
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1Lightly poach cod in the milk.
2Remove cod from milk. With tweezers, remove bones without disrupting the fillet.
3Grease a baking sheet with mayonnaise and place the slices of cod on baking sheet.
4Cook peeled and coarsely chopped potatoes in plenty of boiling, salted water.
5Drain potatoes and mash until smooth. Mix mashed potatoes, butter and about ¾ cup warm milk.
6Add milk gradually until desired consistency is reached. Season with pepper and freshly grounded nutmeg.
7Place potato puree in a pastry bag and with wide beaded tip, pipe a decorative border around the baking sheet.
8Heat olive oil in a pan and sauté garlic and onions and cook without browning.
9Arrange garlic and onion in pan with cod and potatoes. Whisk together egg yolk.
10Brush mayonnaise over the cod. Brush potatoes with egg yolk.
11Bake in preheated oven at 160°C (approximately 320°F) for about 15 minutes.