Salt Cod With Cream and Potatoes. In Italy you can taste creamed salt cod in every restaurant near Imperia area as an hors d'oeuvre or as a main course. Now drain the potatoes and place them into a bowl. Season the potatoes with salt and pepper.
Called bacalhau (bak-ahl-YOW) in Portugal, salt cod is a star ingredient in many Portuguese dishes. In bacalhau com natas (cod with cream), cod is layered with potatoes and onions, drenched in cream and baked until bubbling and browned. Wash and dry the fillet of cod. You can have Salt Cod With Cream and Potatoes using 15 ingredients and 10 steps. Here is how you cook it.
Ingredients of Salt Cod With Cream and Potatoes
- You need 2 of medium onions, finely sliced.
- Prepare 30 g of butter.
- Prepare 40 g of flour.
- It’s 600 ml of milk.
- It’s 4 of garlic cloves finely diced.
- Prepare as needed of Olive oil.
- You need 1/2 tsp of Ground nutmeg.
- Prepare 3 of salt cod fillets.
- Prepare 200 ml of double cream.
- Prepare 600 g of potatoes, cut into cubes.
- You need of Oil for frying.
- It’s to taste of Salt.
- It’s to taste of Ground black pepper.
- Prepare 2 of Bay leaves.
- It’s 50 g of grated cheese.
Mix together the salt and sugar. Sprinkle half of the salt and sugar into a baking tray and lay the fish on top. Cover with the remaining salt and sugar and pack tightly. Drain and place in a saucepan.
Salt Cod With Cream and Potatoes step by step
- To remove the salt from the cod, place it in cold water for 24 hours, skin side up. Change the water a few times..
- Cook the cod in the milk over medium heat for about about 10 minutes. Remove the cod with a slotted spoon once cooked through and set aside to cool enough to handle. Strain the milk with a sieve and set aside..
- Fry the potatoes in a deep fryer over medium-low heat. If the heat is maxed the potatoes will burn on the outside but still be raw on the inside so they need to fry low and slow. Remove onto a plate lined with kitchen roll..
- Once the cod is cooled enough to handle, using your fingers flake the fish, removing any fish bones as you go. Set aside when done..
- To make the sauce, heat the butter over low-medium heat and whisk in the flour in. Cook for 5 minutes stirring regularly..
- Mix the double cream with the cooled milk and slowly bit by bit stir into the floured mixture until it thickens. Season with salt, pepper and nutmeg. Continue until the milk has all been added and the mixture is smooth and creamy..
- Next heat olive oil over medium heat and fry the bay leaves and onions until soft and translucent. Add the garlic and fry for another minute or less..
- Add the flaked code and potatoes and fry for 3-5 minutes. Mix in well 2/3 of the sauce..
- Transfer to an ovenproof dish. Top with the remaining sauce. Sprinkle with grated cheese and place in a preheated oven until the cheese has melted and the top is lightly browned (about 20 minutes)..
- Allow to rest for 10 minutes before serving..
Flake the fish and stir into the cream sauce. Serve the fish sauce over opened baked potatoes with the grated egg yolk sprinkled on top. Rinse salt cod well and rub off any salt. Drain and change water every few hours (an overnight soak without changing is fine). With your fingers, flake cooked salt cod on top.
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