Ingredients:
700 g of cod fillets
6 large potatoes, peeled
1/3 cup of olive oil
1 medium onion, finely chopped
2 cloves of garlic, minced
Creamy topping:
3 tablespoons of cornstarch
1 tablespoon of butter at room temperature
1 tablespoon of mustard
Salt and black pepper to taste
4 cups of milk
1 can of heavy cream
1/2 cup of grated Parmesan cheese
To fry:
3 cups of oil
Ingredients:
700 g of cod fillets
6 large potatoes, peeled
1/3 cup of olive oil
1 medium onion, finely chopped
2 cloves of garlic, minced
Creamy topping:
3 tablespoons of cornstarch
1 tablespoon of butter at room temperature
1 tablespoon of mustard
Salt and black pepper to taste
4 cups of milk
1 can of heavy cream
1/2 cup of grated Parmesan cheese
To fry:
3 cups of oil
Preparation:
1
Dry the cod as described on page 41
2
Cube the potatoes and fry them in oil over medium heat until golden
Drain on paper towels
3
Fry the cod in the same oil for 15 minutes or until golden
Drain and flake into shreds
4
Heat the olive oil over medium heat, then sauté the onion and garlic for 5 minutes or until the onion is softened
Add the cod and potatoes, and stir well to combine
Set aside
Creamy topping:
1
In a saucepan, mix together the cornstarch, butter, mustard, salt, black pepper, milk, and heavy cream
Bring to a simmer over low heat, stirring constantly
2
Heat the oven to high temperature
Transfer the cod mixture to a baking dish and top with the creamy topping
Sprinkle with Parmesan cheese and bake for 15 minutes or until the top is golden
Serve immediately.
