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In this way the fish loses a large part of the salt. Meanwhile, in a large pot, boil potatoes, previously cutted. Plan ahead, as the salt cod needs time to soak.

Alright, don’t linger, let’s practice this salt cod with cream and potatoes menu with 15 substances which are absolutely easy to find, and we have to process them at the very least through 10 actions. You should devote a while on this, so the resulting food could be perfect.

Composition Salt Cod With Cream and Potatoes:

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

Stir the whites into the white sauce. Drain the milk from the cooked fish and discard. Flake the fish and stir into the cream sauce. Serve the fish sauce over opened baked potatoes with the grated egg yolk sprinkled on top.

Salt Cod With Cream and Potatoes how to cook:

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.

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. - Cod, olive oil, potatoes, onion, cream, béchamel sauce, grated cheese. HOW TO MAKE COD WITH CREAM: Cook the cod steaks in a saucepan with water. Turn off the heat and drain the cod with a skimmer. Let cool slightly and remove the skin and bones.

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