🇧🇷 Rui Morschel
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A fresh take on the classic Creamy Cod Gratin, cooked in milk to intensify the flavor and finished with a rich, creamy sauce enriched with lemon and egg yolk.
Recipe Video
Ingredients
- cubes de Potato
- a little de Olive oil
- Milk
- 1 de Bay leaf
- Garlic
- Salt cod loin (already desalinated)
- Onion
- Pepper
- Salt
- a little de Water opcional
- Butter
- All-purpose flour
- Heavy cream
- Nutmeg
- 1 de Lemon
- 1 de Egg yolk
Instructions
Cut the potatoes into small cubes and drizzle with a little olive oil. Mix well.
Dica: Use a very small amount of olive oil.
Place the potatoes in the oven at 350°F (180°C) for about 5 minutes, just to par-bake, without browning.
Dica: The goal is only to par-bake the potatoes, not to brown them.
In a saucepan, simmer the salt cod loins (whole) in the milk seasoned with bay leaf and garlic for approximately 10 minutes. Remove the cod, reserve the pieces, and save the infused milk.
Dica: Using cod that is already perfectly salted simplifies the process.
In another pan, heat a little olive oil and sauté the onion over medium/low heat until soft, without letting it brown.
Dica: If it starts to brown, add a little water to reduce the heat.
Season the sautéed onion with pepper and a little salt (remembering the cod is already salty). Mix in the par-baked small potatoes and set aside.
Dica: Use medium or low heat to sauté the onion and prevent browning.
To prepare the white sauce (Béchamel), melt the butter over low heat and add the all-purpose flour, mixing well to form a smooth paste (the roux). Cook for about one minute to eliminate the raw flour taste.
Dica: Cook over low heat while mixing to prevent lumps from forming.
Gradually incorporate the warm, strained milk (infused with the cod), whisking vigorously to dissolve any flour lumps. Cook over low heat until the sauce reaches the desired consistency.
Dica: The sauce will thicken as it cooks; be patient until it reaches the right stage.
Season the sauce with salt, pepper, and nutmeg.
Turn off the heat on the sauce. Add the heavy cream, and then vigorously mix in the juice of one lemon and the egg yolk. Incorporate well, as the residual heat of the sauce will cook the yolk, giving it a velvety texture.
Dica: The combination of lemon and yolk creates an incredible texture. The yolk cooks in the heat of the sauce; do not return it to the stove.
Gently fold the flaked cooked cod, potatoes, and sautéed onion into the creamy sauce.
Transfer the mixture to a casserole dish and return it to the oven, keeping it at the minimum temperature and with the lid slightly ajar, just to keep it warm until serving time.
Dica: Keep it on the lowest setting and slightly ajar to ensure it stays warm without drying out.
Serve the assembled dish, finishing with a drizzle of olive oil.
Dica: Serve plated for a great family presentation.
Did you enjoy this recipe?
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy78 kcal4%
- Carbohydrates4 g1%
- Protein2 g3%
- Total Fat6 g11%
- Dietary Fiber1 g2%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
portuguesaRequired Equipment
Categories
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