2 large onions
3 large carrots
1 tablespoon of oil
1 tablespoon of butter
1 tablespoon of cod roe
3 large pieces of cod
2 egg yolks
Bechamel Sauce:
1/2 liter of milk
2 tablespoons of all-purpose flour
2 tablespoons of butter
4 eggs
shrimp
Parmesan cheese
grated cheddar
butter to taste
2 large onions
3 large carrots
1 tablespoon of oil
1 tablespoon of butter
1 tablespoon of cod roe
3 large pieces of cod
2 egg yolks
Bechamel Sauce:
1/2 liter of milk
2 tablespoons of all-purpose flour
2 tablespoons of butter
4 eggs
shrimp
Parmesan cheese
grated cheddar
butter to taste
Chop the onions and carrots into small pieces
Heat the oil, butter, and cod roe over medium heat
Add the cod, chopped into small pieces, and cook until it flakes apart
Mix well and remove from heat
Add the egg yolks, whisking constantly, to create a creamy sauce
Mix well again
Make the Bechamel sauce by melting butter, adding flour, and whisking continuously over low heat
Gradually add milk, whisking constantly, until the sauce thickens slightly
Combine half of the sauce with the cod mixture in a baking dish
Top with the remaining sauce, shrimp cooked to perfection, Parmesan cheese, and grated cheddar
Finish by covering with small pieces of butter and place in the oven to gratinate.
