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

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, salt cod with cream and potatoes. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Salt Cod With Cream and Potatoes is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Salt Cod With Cream and Potatoes is something which I have loved my whole life. They’re nice and they look fantastic.

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. Drain and place in a saucepan. Flake the fish and stir into the cream sauce.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have salt cod with cream and potatoes using 15 ingredients and 10 steps. Here is how you cook that.

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

Called bacalhau (bak-ahl-YOW) in Portugal, salt cod is a star ingredient in many Portuguese dishes. In bacalhau com natas (cod with cream), cod is layered with potatoes and onions, drenched in cream and baked until bubbling and browned. Especially popular for Easter or Christmas. Salt Cod with Garlic Cream (Bacalla Confitat amb Salsa d'All i Rossinyols).

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.

Especially popular for Easter or Christmas. Salt Cod with Garlic Cream (Bacalla Confitat amb Salsa d'All i Rossinyols). In this dish, Santamaria's delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic Salt cod is mashed with fluffy potatoes to make these bite-size pan-fried cakes from Prince Edward Island. Rinse salt cod well and rub off any salt. Drain and change water every few hours (an overnight soak without changing is fine).

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