700g of dried cod, finely flaked and desalted as possible
1 liter of milk
6 egg yolks
250g of heavy cream
2 cloves of garlic, minced
6 soup spoons of wheat flour
2 raw, grated carrots
2 large, grated onions
200g of butter
4 soup spoons of olive oil
1 1/2 cup of grated Parmesan cheese
2 soup spoons of chopped parsley
Ground nutmeg
Salt
Black pepper
1 cup of biscuit flour
English seasoning
700g of dried cod, finely flaked and desalted as possible
1 liter of milk
6 egg yolks
250g of heavy cream
2 cloves of garlic, minced
6 soup spoons of wheat flour
2 raw, grated carrots
2 large, grated onions
200g of butter
4 soup spoons of olive oil
1 1/2 cup of grated Parmesan cheese
2 soup spoons of chopped parsley
Ground nutmeg
Salt
Black pepper
1 cup of biscuit flour
English seasoning
Sauté the garlic and onion in 100g of butter and olive oil
Add the grated carrot, sauté well, then add the cod and simmer for a few minutes
Doux the wheat flour in 100g of butter, stirring constantly, and gradually add 3/4 liter of milk
Stir continuously over low heat until you get a thick, cooked sauce
Remove from heat
Add the egg yolks that have been whisked into the remaining milk (pass through a fine-mesh sieve)
Mix well and bring to a simmer again
Season with salt and remove from heat as soon as it starts to boil
Mix the sauce with the cod and keep over low heat
Stir constantly, adding 1 cup of grated Parmesan cheese and parsley to taste
Season with English seasoning, nutmeg, and black pepper to taste
Remove from heat and pour into a large, shallow dish
Mix the biscuit flour with 1/2 cup of grated Parmesan cheese and a pinch of nutmeg
Spread over the codfish sauce, sprinkle with butter, and bake in a hot oven for about 20 minutes
Serve immediately with white rice and crispy fried potatoes.
