500g cod loin
3 medium-sized potatoes (360g), cut into pieces
3 medium-sized carrots (360g), cut into pieces
6 slices of bread form without crust
3/4 cup scalded milk (180ml)
2 medium-sized onions (200g), well chopped
1/4 cup butter (50g)
2 tablespoons olive oil
1 nutmeg
Salt to taste
1/2 cup grated Parmesan cheese (50g)
3/4 cup heavy cream (180ml)
500g cod loin
3 medium-sized potatoes (360g), cut into pieces
3 medium-sized carrots (360g), cut into pieces
6 slices of bread form without crust
3/4 cup scalded milk (180ml)
2 medium-sized onions (200g), well chopped
1/4 cup butter (50g)
2 tablespoons olive oil
1 nutmeg
Salt to taste
1/2 cup grated Parmesan cheese (50g)
3/4 cup heavy cream (180ml)
Soak the cod loin in cold water sufficient to cover it and leave it in the refrigerator for 24 hours, changing the water at least four times to desalinate
Wash it under running water and drain
In a large pot, cook the cod loin with potato and carrot in enough water to cover them until they are soft
Drain and flake the cod loin. Reserve
Pass the potato and carrot through a food mill. Reserve
In a bowl, crush the bread and soak it in milk. Reserve
Preheat the oven to 200°C (hot)
In a medium-sized pot, fry the onion in butter and olive oil over low heat until it is soft and golden
Add the potato and carrot puree and the soaked bread with milk
Mix and season with nutmeg
Add the reserved cod loin, mix, and remove from the heat
Check the salt
Put it in a medium-sized refractory dish and sprinkle half of the grated Parmesan cheese
Spread heavy cream on top and sprinkle the remaining Parmesan cheese
Take to the preheated oven until it starts to brown (around 30 minutes)
Serve hot
624 calories per serving
