1 cup of fish stock
1 cup of milk
6 tablespoons of butter
2 tablespoons of breadcrumbs
2 tablespoons of chopped parsley
1 tablespoon of all-purpose flour
800g of cod
800g of potatoes
2 cloves of garlic, minced
1 medium onion, minced
Salt and black pepper to taste
1 cup of fish stock
1 cup of milk
6 tablespoons of butter
2 tablespoons of breadcrumbs
2 tablespoons of chopped parsley
1 tablespoon of all-purpose flour
800g of cod
800g of potatoes
2 cloves of garlic, minced
1 medium onion, minced
Salt and black pepper to taste
1
Desalt the cod (see page 34)
Unwrap it, remove the skin and bones
2
In a skillet, add two tablespoons of butter and the onion
Cook for 3 minutes
Add the garlic and cod
Cook for 3 minutes
Dust with all-purpose flour, mix, and add warm fish stock
Let it thicken and add chopped parsley
3
Boil the potatoes in water, peel, and mash
Mix in three tablespoons of butter, salt, black pepper, and milk
Preheat the oven to a high temperature
4
Place the cod in a refractory dish greased with butter and cover with mashed potato purée
Melt the remaining butter and pour over the purée
Dust with breadcrumbs
Bake for 15 minutes or until golden.
