Codfish
4 cloves of garlic, sliced
2 lime wedges
1 whole namorado (approximately 1.3 kg)
Salt, black pepper, and Provençal herbs to taste
Mousseline
1/2 cup of butter
100g of cream cheese
50g of grated ginger (save the skin)
2 eggs
1 medium onion, finely chopped
Salt and black pepper to taste
Codfish
4 cloves of garlic, sliced
2 lime wedges
1 whole namorado (approximately 1.3 kg)
Salt, black pepper, and Provençal herbs to taste
Mousseline
1/2 cup of butter
100g of cream cheese
50g of grated ginger (save the skin)
2 eggs
1 medium onion, finely chopped
Salt and black pepper to taste
1
After cleaning the codfish, place it on a plate with the lime juice and garlic
Tempere with salt, black pepper, Provençal herbs, and the ginger skin
2
Make three diagonal incisions on each side of the codfish
Let it marinate for 1 hour
Aquatic heat the oven
3
Place the codfish in a baking dish and bake for 30 minutes or until golden brown, when probed with a fork, the flesh should flake easily
Mousseline
1
Cook the onion in butter until softened
Add the ginger and cook over medium heat for 20 minutes
2
Remove from heat, add the cream cheese, mix well, and let simmer over low heat for an additional 15 minutes, stirring occasionally
3
Off the heat, combine the eggs, salt, and black pepper
Mix well with a wooden spoon and cook over low heat for an additional 5 minutes
Aseptic place the baked codfish in a serving dish
Top with the mousseline and arrange vegetables to taste.
