Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, salt cod with cream and potatoes. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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. Called bacalhau (bak-ahl-YOW) in Portugal, salt cod is a star ingredient in many Portuguese dishes.
Salt Cod With Cream and Potatoes is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Salt Cod With Cream and Potatoes is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook salt cod with cream and potatoes using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Salt Cod With Cream and Potatoes:
- Prepare 2 medium onions, finely sliced
- Take 30 g butter
- Make ready 40 g flour
- Take 600 ml milk
- Take 4 garlic cloves finely diced
- Make ready as needed Olive oil
- Prepare 1/2 tsp Ground nutmeg
- Get 3 salt cod fillets
- Make ready 200 ml double cream
- Make ready 600 g potatoes, cut into cubes
- Get Oil for frying
- Make ready to taste Salt
- Get to taste Ground black pepper
- Get 2 Bay leaves
- Make ready 50 g grated cheese
Dried, salted cod (bacalhau) and potatoes in a rich cream sauce is a traditional Portuguese dish. Plan ahead, as the salt cod needs time to soak. Celery, potato and salt cod salad. To serve, pipe dots of the olive cream, garlic cream and tomato sauce around the plate.
Instructions to make Salt Cod With Cream and Potatoes:
- 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.
Use a ring mould to make a disc of crushed potatoes and top it with one piece of cod and two pine nuts. Put the cream in a pastry bag. Wash and dry the fillet of cod. Mix together the salt and sugar. Sprinkle half of the salt and sugar into a baking tray and lay the fish on top.
So that’s going to wrap this up for this special food salt cod with cream and potatoes recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
