Ingredients: 4 cod loins, soaked, frozen 4 large carrots, grated 4 large leeks (white part only), thinly sliced 1 sheet of fresh puff pastry. 2 medium onions, cut into rings 4 garlic cloves, minced 5 dl of milk 4 bay leaves 5 stalks of chopped coriander olive oil, salt, lemon juice and pepper q.s. Confection: Place the defrosted codfish in a saucepan and cover with the milk. Bring to a boil and as soon as the milk boils, turn off the heat and cover the pan. Let it rest for about 5 minutes. Then remove the codfish from the milk, clean it from the skins and bones and set aside. Cover the bottom of a large pan with virgin olive oil and add the onions, garlic cloves, bay leaves and bring to a simmer. Let it cook until the onion becomes transparent and then add the carrots and the leek. Engage everything very well, cover the pan and stir from time to time. When the vegetables are cooked, add the cod chips and mix all the ingredients with the help of a wooden spoon. Let it simmer for 5 minutes and remove from the stove. With the milk, where you cooked the cod, make a béchamel sauce. Place 2 tablespoons of butter in a saucepan and bring to a simmer, melting. Then add 2 tablespoons, well filled, with wheat flour and mix in the butter. Gradually add the milk, stirring constantly with a spoon, until it starts to boil. Turn off the stove and season with salt, pepper, 1 teaspoon lemon juice and chopped coriander stalks. Rectify the seasonings, if necessary. Add this sauce to the cod with vegetables mixture, stirring everything well. Place the mixture on a tray that can go into the oven. Cover with the sheet of puff pastry and make some parallel cuts on it with the help of a very sharp knife. Brush with egg yolk and bake at 220ºC for about 30 to 40 minutes. When golden, remove from the oven and serve with a salad of your choice. Right source: http://cozinharsemtrabalho.blogspot.com/2009/11/bacalhau-moda-da-lena.html
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