🇧🇷 Rui Morschel
@
A quick recipe for creamy salt cod, perfect for Sunday lunch, finished with potatoes au gratin topped with Parmesan cheese.
Recipe Video
Ingredients
- Whole milk
- Bay leaves
- Garlic
- Salt cod loin (frozen)
- Olive oil
- Onion
- Cilantro stems
- Finger hot pepper (or similar mild-medium chili)
- All-purpose flour
- Cilantro (leaf)
- Potatoes
- Grated Parmesan cheese
Instructions
Heat the whole milk with the bay leaves and chopped garlic in a saucepan.
Dica: The frozen salt cod loin can go directly into the hot liquid.
Cook the salt cod loin until it starts to flake easily, which takes about 10 minutes after it starts boiling.
Dica: Save the cooking milk to use in the sauce.
Prepare the sauté base by heating olive oil and sautéing the onion, garlic, cilantro stems, and hot pepper.
Dica: This sauté base can be used for various preparations.
Add the all-purpose flour to the sauté to form a paste (roux).
Incorporate the reserved milk into the flour paste, mixing well until the flour dissolves and the sauce thickens.
Dica: The sauce should reach a creamy consistency.
Flake the cooked salt cod and fold it into the creamy sauce, finishing with the chopped cilantro.
Dica: This creamy filling can be used in creamy rice or sandwiches.
In a baking dish, layer the potatoes (pre-cooked or in layers), and spoon the salt cod cream over the top.
Dica: You can freeze portions of this filling for future use.
Top the assembly with grated Parmesan cheese and bake just until golden brown (gratinate).
Dica: Listen for the potatoes bubbling to know when it is ready.
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Allergens Present
Cuisine Type
brasileiraRequired Equipment
Categories
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