Bacalhau Espiritual | Delicate and Creamy Portuguese Gratin
(0)
45 min
Under an hour
Sezamo
Bacalhau Espiritual este o capodoperă a gastronomiei portugheze: fulgi delicioși de cod și morcovi dulci îmbinați într-o cremă mătăsoasă de béchamel și pâine fragedă, gratinați la cuptor sub o crustă aurie de brânză fină.
Preparation method
Preparing the fish and bread base
In a large saucepan, pour 200 ml of 3.5% whole milk, add the bay leaves and a pinch of sea salt. When the milk begins to simmer gently, add the fish fillet pieces and poach them for 5 minutes. Remove the fish to a plate and flake it into tender flakes, discarding any skin or bones. Strain and keep the warm milk.
Remove the crusts from the white bread slices and tear the bread into small pieces in a bowl. Pour the remaining 200 ml of warm milk over the bread and let it soak completely for 10 minutes, then mash it lightly with a fork until it becomes a soft paste.
Sautéing the vegetables and preparing the creamy mixture
In a large skillet or saucepan, heat the extra virgin olive oil and add the finely chopped yellow onion. Sauté over medium heat until translucent and sweet. Add the finely grated carrots and minced garlic, letting them sweat for 7-8 minutes until the carrots soften and release their golden color.
Chef's tip
Soaking the white bread crumb in infused milk is the classic secret of the Bacalhau Espiritual recipe, providing a smooth and velvety texture comparable to a delicate soufflé.
Browning in the oven with grated Grana Padano adds an ideal crispy contrast over the airy texture of the cod and sweet carrot mixture.
27 min
Under an hour
