Recipe serves 4
dried salted codfish
cup olive oil
large onion, sliced thin
cloves garlic, minced
tbsp all-purpose flour
pinch ground nutmeg
and ground black pepper to taste
- 1 cup grated parmesan cheese
Begin by soaking the cod in the refrigerator. After 24-48 hours in cold water or milk, drain the cod, rinse and drain again.
Cook the desalted cod fish for 10 min in low heat with milk, add garlic (whole with skin) and thyme. After the fish is cooled save the milk for the béchamel sauce.
When the cod is cool enough, use your fingers to break it up into flakes, picking out and discarding any bones or pieces of skin. Set the cod aside in a small bowl.
Stir-fry the potatoes in the oil in a second heavy skillet over low heat about 10 minutes.
In a heavy skillet over low heat sauté the onion and the garlic in olive oil until soft and golden. Add the cod and cook another 3 min. Stir potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.
Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter – this is your roux! Slowly stream the hot milk (the one we cooked the cod fish into) to the mixture while stirring; cook and stir until thick. Season with nutmeg.
Pour into the casserole with the cream – stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Sprinkle with parmesan.
Bake in the preheated oven until the top in browned, 30 to 40 min.
Serve hot and enjoy!
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