cod with paimpolaise

ingredients:
800 g of desalted cod
800 gr potato
1 large onion
20g butter
1 clove of garlic
30 cl whipping cream
1 bunch of chives
pepper
method:

Prepare and desalinate cod fillets for 24 hours in cold water. Change the water every 4 hours
Preheat oven to 200 °.
Scrub the potatoes. In a large pot of cold salted water, cook them in their skins for 15 to 20 minutes. Then drain and set aside.
Poach for 5 minutes the fish fillets in the simmering water. Exit at them with a slotted spoon and let cool.
Peel the garlic and onion. Melt the chopped onion in a pan with 20g butter without taking up coloring.
Rub the bottom and sides of a baking dish with the garlic and chop it. In the flat start by crumbling the fish in the center, add the minced garlic and peel the potatoes and arrange the sliced ​​fish around. Finish by covering the top with onion. Give a few rounds of pepper and pour the cream watering the entire dish and sprinkle with chopped chives.
Bake for 20 minutes baking oven heated to 200 °.
Serve hot immediately after the end of cooking.
http://cuisinedetouslesjours.com/2012/07/23/morue-a-la-paimpolaise/