Bacalhau Espiritual | Portuguese Cod Gratin with Vegetables
(0)
50 min
Under an hour
Sezamo
O capodoperă a bucătăriei portugheze, Bacalhau Espiritual transformă fileul delicat de cod într-un gratin cremos și reconfortant. Bucățile fragede de pește alb se împletesc armonios cu morcovi dulci rași, ceapă călită lent și miez de pâine înmuiat în lapte cald, totul învăluit într-un sos beșamel catifelat cu smântână și un strop de nucșoară. Copt la cuptor sub o crustă aurie de brânză maturată, este preparatul perfect pentru mese festive sau cine tihnite de toamnă în familie.
Ingredients
Preparation method
Preparing the base and the fish
Preheat the oven to 190°C. In a bowl, tear the slices of white bread into small pieces and pour half of the lukewarm milk (200 ml) over them. Let the bread soak completely for 10 minutes, then mash it gently with a fork until you get a smooth paste.
Poach the fish fillets in the remaining 200 ml of milk diluted with a little water for 5-6 minutes, until the flesh turns opaque and tender. Transfer the fish to a plate, allow it to cool slightly, and flake it into large pieces, discarding any bones. Reserve the poaching liquid.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5 minutes until translucent and golden. Add the crushed garlic and finely grated carrots, cooking for another 6-7 minutes until the carrots soften and deepen in color.
Chef's tip
You can also whisk an egg yolk into the béchamel after taking the saucepan off the heat, for an even richer texture and a spectacular golden color when baked.
Bacalhau Espiritual is excellent prepared in advance: assemble the dish, cover it with foil, and keep it in the refrigerator, then bake it right before serving.
15 min
Under an hour
