Prepare beforehand
Ingredients
Dough
500g of deboned cod loin (see page 58)
3 potato wedges
3 carrot wedges
6 slices of bread without crust
3/4 cup of boiling milk
2 chopped onions
1/4 cup of butter
2 tablespoons of olive oil
1 nutmeg grating
Salt to taste
1/2 cup of grated Parmesan cheese
3/4 cup of fresh cream
Prepare beforehand
Ingredients
Dough
500g of deboned cod loin (see page 58)
3 potato wedges
3 carrot wedges
6 slices of bread without crust
3/4 cup of boiling milk
2 chopped onions
1/4 cup of butter
2 tablespoons of olive oil
1 nutmeg grating
Salt to taste
1/2 cup of grated Parmesan cheese
3/4 cup of fresh cream
Preparation
1
Cook the cod with potato and carrot until they are tender
Drain and flake the cod. Reserve
Mash the potato and carrot in a food processor. Reserve
2
Grate the bread and soak it in milk. Reserve
Heat the oven to high temperature
Fry the onion in butter and olive oil
Combine the mashed potato, carrot, bread, and nutmeg
Add the cod, mix well, and remove from heat
Season with salt
Place in a baking dish and sprinkle with half of the Parmesan cheese
Spread the cream over the top and sprinkle with the remaining Parmesan cheese
Bake for 30 minutes or until golden brown
Yields: 6 portions
Calories: 497 per portion
Easy
