Bacalhau com Natas means 'cod with cream' and it looks like a delicious baked casserole that I'm keen to try.
Ingredients:
4 salted cod fillets
4 potatoes
1 onion
3 garlic cloves
1 pot of double cream
300ml milk
1/2 teaspoon nutmeg
2 tablespoons butter
2 tablespoons flour
salt and pepper
parsley
Peel and cube the potatoes. Smaller will mean they cook through quicker. Saute them in some oil until they are nearly cooked.
Peel and slice the onion and saute it in some oil adding the chopped garlic as it softens.
Add the onion/garlic to the potatoes and continue to cook.
After a few minutes add the salted cod on top of the potatoes. Cover and cook for 5 minutes to steam the fish.
Next we need to make the bechamel sauce. Melt the butter in a pan. Add the flour and stir continuing to cook for a minute or two. Add the cream and milk gradually stirring all the time as it thickens.
When the cod is cooked, flake it up with a fork and mix into the potato mixture. Transfer to a oven dish and pour over the bechamel sauce. Give it a stir so everything is covered in sauce and then bake for 20-30 minutes at 180C.
Spoon into bowls and add chopped parsley to garnish.
JD and I were really surprised by this dish. It was delicious! I've never made bechemal sauce with cream before and it was smooth, rich and more dense in texture. The flaked fish in the vegetables was salty and gave a lovely flavour through the sauce. We very much enjoyed it all. Yum!
Ingredients:
4 salted cod fillets
4 potatoes
1 onion
3 garlic cloves
1 pot of double cream
300ml milk
1/2 teaspoon nutmeg
2 tablespoons butter
2 tablespoons flour
salt and pepper
parsley
Peel and cube the potatoes. Smaller will mean they cook through quicker. Saute them in some oil until they are nearly cooked.
Peel and slice the onion and saute it in some oil adding the chopped garlic as it softens.
Add the onion/garlic to the potatoes and continue to cook.
After a few minutes add the salted cod on top of the potatoes. Cover and cook for 5 minutes to steam the fish.
Next we need to make the bechamel sauce. Melt the butter in a pan. Add the flour and stir continuing to cook for a minute or two. Add the cream and milk gradually stirring all the time as it thickens.
When the cod is cooked, flake it up with a fork and mix into the potato mixture. Transfer to a oven dish and pour over the bechamel sauce. Give it a stir so everything is covered in sauce and then bake for 20-30 minutes at 180C.
Spoon into bowls and add chopped parsley to garnish.
JD and I were really surprised by this dish. It was delicious! I've never made bechemal sauce with cream before and it was smooth, rich and more dense in texture. The flaked fish in the vegetables was salty and gave a lovely flavour through the sauce. We very much enjoyed it all. Yum!
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