Preparation
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Place the peeled potatoes cut into small pieces in a pan with water, season with salt and cook for around 10 to 15 minutes.
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Meanwhile, cook the 3 cod fillets in a pan with 450 ml of milk for 7 to 10 minutes. After the cod is cooked, reserve the milk.
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When the potato is cooked, reduce it to puree. Gradually add part of the milk you used to cook the cod, season with nutmeg, add 2 tablespoons of butter and mix everything until you get a creamy puree. Then transfer the puree to a pastry bag and set aside.
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In a frying pan with olive oil, add the onions cut into half-moon slices, the chopped garlic cloves, a bay leaf, salt, pepper, red pepper strips and the milk left over from cooking the cod. Let the onion cook.
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For the garlic mayonnaise: add a whole egg and a yolk to a glass, add 2 grated garlic cloves, lemon juice and salt. Gradually add 200 ml of oil and 200 ml of olive oil, while blending everything with the blender.
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With the mayonnaise ready, turn on the oven at 200ºC and place everything on a tray: the cod in the center, the onion on top, and the puree around it. Coat the cod with mayonnaise, and add black olives, before placing it in the oven to brown for 15 minutes.
