Cod gratin with alioli | Crispy Spanish delight
4
(1)
35 min
Quick
Sezamo
Codul gratinat cu alioli (Bacalao gratinado con alioli) este o specialitate spaniolă emblematică: fileuri fragede de pește alb așezate pe un pat rumen de cartofi și ceapă dulce caramelizată, acoperite cu o crustă cremoasă și aurie de alioli cu usturoi și lămâie. O combinație spectaculoasă de texturi, gata rapid la cuptor.
Preparation method
Preparing the potato and onion base
Preheat the oven to 190°C. Peel the potatoes and slice them thinly into about 3-4 mm slices. Peel the onion and slice it into julienne strips.
In a large skillet, heat 20 ml of extra virgin olive oil over medium heat. Add the sliced onion and potatoes, sprinkle with half of the sea salt and ground black pepper, then sauté for 8-10 minutes until soft and slightly translucent. Transfer the mixture to a heat-resistant baking dish or ceramic dish, creating an even layer.
Preparing the fish and alioli sauce
Pat the fish fillets dry with paper towels to absorb moisture. Season the fish with the remaining sea salt and ground black pepper, then place the fillets over the bed of potatoes and onions in the baking dish.
Chef's tip
For an even airier and more golden crust when gratinating, you can fold a tablespoon of lightly beaten egg white foam into the mayonnaise and garlic sauce before spreading it over the fish.
Cod fillets have a high water content, so patting them thoroughly dry with paper towels before baking ensures perfect cooking, without the juices diluting the crispy potato base.
15 min
Under an hour
