500 g of cod loin
3 medium-sized potatoes (360 g), cut into pieces
3 medium-sized carrots (360 g), cut into pieces
6 slices of bread without crust
3/4 cup of scalded milk (180 ml)
2 medium-sized onions (200 g), finely chopped
1/4 cup of butter (50 g)
2 tablespoons of olive oil
1 nutmeg
Salt to taste
1/2 cup of grated Parmesan cheese (50 g)
3/4 cup of heavy cream (180 ml)
500 g of cod loin
3 medium-sized potatoes (360 g), cut into pieces
3 medium-sized carrots (360 g), cut into pieces
6 slices of bread without crust
3/4 cup of scalded milk (180 ml)
2 medium-sized onions (200 g), finely chopped
1/4 cup of butter (50 g)
2 tablespoons of olive oil
1 nutmeg
Salt to taste
1/2 cup of grated Parmesan cheese (50 g)
3/4 cup of heavy cream (180 ml)
Soak the cod in cold water enough to cover it and leave it in the refrigerator for 24 hours, changing the water at least four times to desalinate
Rinse it under running water and drain
In a large pot, cook the cod with the potato and carrot in enough water to cover them until they're tender
Drain and flake the cod. Reserve
Blend the potato and carrot in a blender. Reserve
Grate the bread and soak it in milk. Reserve
Preheat the oven to 400°F (hot)
In a medium-sized pot, fry the onion in butter and olive oil over low heat until it's tender and golden
Add the potato and carrot purée and grated bread with scalded milk
Mix well and season with nutmeg
Add the reserved cod, mix well, and remove from heat
Check the salt
Place in a medium-sized refractory mold and sprinkle half of the Parmesan cheese
Spread heavy cream on top and sprinkle the remaining Parmesan cheese
Put it in the preheated oven until golden brown (about 30 minutes)
Serve hot.
