4 cod fillets
4 slices of prosciutto
2-4 tablespoons of butter, very well packed
1 tablespoon of olive oil
1 tablespoon of flour
1/2 cup of white wine
2 glasses of Port wine
1 ripe tomato
2 small onions
1 egg beaten
garlic, bay leaves, parsley, and pepper to taste
mashed potato and 1 cooked egg
4 cod fillets
4 slices of prosciutto
2-4 tablespoons of butter, very well packed
1 tablespoon of olive oil
1 tablespoon of flour
1/2 cup of white wine
2 glasses of Port wine
1 ripe tomato
2 small onions
1 egg beaten
garlic, bay leaves, parsley, and pepper to taste
mashed potato and 1 cooked egg
Soak the cod fillets in water
The next day, remove the skin, cut the fillets in half lengthwise, and place a slice of prosciutto between the two halves, previously soaked in wine
Place the fillets in a refractory dish greased with butter
Cover with thin onion rings sautéed in olive oil and butter
Mix the remaining butter and olive oil with minced garlic, tomato, and flour dissolved in white wine
Season the sauce with salt and pepper
Add the Port wine and pour over the cod fillets
Sprinkle with parsley, cover everything with mashed potato, and brush with beaten egg
Put it in the oven to bake the cod
Before serving, sprinkle with cooked egg and parsley
