Bacalhau Nevado

1. 1 Soak the salt cod to desalt it, changing the water a few times.
2. 2 Then cook it in fresh water and separate it into flakes. Reserve the cooking water.
3. 3 In a pan, sauté the chopped onion and the chopped garlic. Then add the salt cod flakes and sauté a little more. Add the milk and the heavy cream and cook until reduced.
4. 4 Meanwhile, peel the potatoes, cut them into slices about ½ cm thick and cook them in the salt cod cooking water.
5. 5 Beat the egg whites until stiff, adding a pinch of salt and the lime zest.

Assembly

1. 6 In a dish, preferably earthenware, put a few drops of olive oil on the bottom and spread it. Layer some potatoes, then some salt cod flakes, then more potatoes and more salt cod. On top, spoon the egg whites, without smoothing them with a spatula. It should look somewhat clumpy.
2. 7 Bake in a preheated oven for about 20 min and serve right away.