Bacalhau by Zé do Pipo from Chef Silva

Directions

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