Salt Cod With Cream and Potatoes
Salt Cod With Cream and Potatoes

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, salt cod with cream and potatoes. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Salt Cod With Cream and Potatoes is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have salt cod with cream and potatoes using 15 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Salt Cod With Cream and Potatoes:
  1. Get 2 medium onions, finely sliced
  2. Make ready 30 g butter
  3. Take 40 g flour
  4. Make ready 600 ml milk
  5. Make ready 4 garlic cloves finely diced
  6. Prepare as needed Olive oil
  7. Take 1/2 tsp Ground nutmeg
  8. Take 3 salt cod fillets
  9. Get 200 ml double cream
  10. Get 600 g potatoes, cut into cubes
  11. Prepare Oil for frying
  12. Prepare to taste Salt
  13. Get to taste Ground black pepper
  14. Take 2 Bay leaves
  15. Prepare 50 g grated cheese

Celery, potato and salt cod salad. To serve, pipe dots of the olive cream, garlic cream and tomato sauce around the plate. Use a ring mould to make a disc of crushed potatoes and top it with one piece of cod and two pine nuts. He whips up puff pastry hearts filled with cream and raspberry jam and decadent banana pancakes.

Instructions to make Salt Cod With Cream and Potatoes:
  1. To remove the salt from the cod, place it in cold water for 24 hours, skin side up. Change the water a few times.
  2. 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.
  3. 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.
  4. 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.
  5. To make the sauce, heat the butter over low-medium heat and whisk in the flour in. Cook for 5 minutes stirring regularly.
  6. 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.
  7. 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.
  8. Add the flaked code and potatoes and fry for 3-5 minutes. Mix in well 2/3 of the sauce.
  9. 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).
  10. Allow to rest for 10 minutes before serving.

While the cod is warm, flake it into a bowl and roughly mash with potatoes and moisten with garlicky olive oil and cream. A bit of cooking liquid is added Meanwhile, in another pot, cover potatoes with water and bring to a boil. Add garlic cloves and a good pinch of salt. 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.

So that’s going to wrap it up with this exceptional food salt cod with cream and potatoes recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!