A traditional Portuguese dish


1 kg potatoes, peeled and sliced
5 g butter
1 dl milk
4 cod fillets (soaked)
olive oil
2 cloves garlic, thinly sliced
2 small onions, thinly sliced
1 dl white wine
1 tbsp pickles, finely chopped (optional)
2 dl mayonnaise
salt and pepper


Cook the potatoes in salted water. Drain and mash. Add the butter and milk and season with salt, pepper and nutmeg. Stir well.
Preheat the oven to 220 ºC.
Dry the cod fillets, dust with flour and fry in hot oil until a crust forms. Remove from the pan and arrange in an oven-proof dish.
Briefly sauté the onion and garlic in the same oil, until translucent. Pour in the wine and simmer for a minute or two Pour over the fish. Sprinkle with chopped pickles (optional).
Spread a thin layer of mayonnaise over the fish.
Use a pastry bag to pipe out “potato roses” around the fish.
Bake for 20 minutes.