2 kg of salted cod loin left to soak for 24 hours
Bechamel Sauce:
2 tablespoons of butter
5 tablespoons of wheat flour
3 cups of milk
1 tablespoon of sweet paprika
Stuffing:
150 g of raw ham cut into slices
1/3 cup of olive oil
1/2 cup of white wine
2 cloves of garlic, minced
2 sprigs of rosemary, minced
salt and black pepper to taste
2 kg of salted cod loin left to soak for 24 hours
Bechamel Sauce:
2 tablespoons of butter
5 tablespoons of wheat flour
3 cups of milk
1 tablespoon of sweet paprika
Stuffing:
150 g of raw ham cut into slices
1/3 cup of olive oil
1/2 cup of white wine
2 cloves of garlic, minced
2 sprigs of rosemary, minced
salt and black pepper to taste
Prepare the Bechamel sauce: melt the butter, add the flour and mix well
Add the milk gradually, stirring constantly until it thickens slightly
Season with a pinch of sweet paprika
Remove the bones and skin from the cod loin
Place a layer of cod in a baking dish
Moisten with a bit of seasoning made from a mixture of olive oil, white wine, garlic, rosemary, salt, and black pepper to taste
Top with a layer of Bechamel sauce: place slices of raw ham on top
Add another layer of cod, seasoning it again with the same mixture
Top with the remaining Bechamel sauce
Bake in a moderate oven (180°C) for about 40 minutes
Garnish with roasted potatoes and scallions
Serve 8 portions.
