Salt Cod With Cream and Potatoes. In this way the fish loses a large part of the salt. Meanwhile, in a large pot, boil potatoes, previously cutted. Dried, salted cod (bacalhau) and potatoes in a rich cream sauce is a traditional Portuguese dish.

Separate the whites of the eggs from the yolks and grate each separately. Stir the whites into the white sauce. Drain the milk from the cooked fish and discard. You can cook Salt Cod With Cream and Potatoes using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Salt Cod With Cream and Potatoes

Prepare 2 of medium onions, finely sliced.
Prepare 30 g of butter.
It's 40 g of flour.
It's 600 ml of milk.
You need 4 of garlic cloves finely diced.
Prepare as needed of Olive oil.
It's 1/2 tsp of Ground nutmeg.
You need 3 of salt cod fillets.
It's 200 ml of double cream.
Prepare 600 g of potatoes, cut into cubes.
You need of Oil for frying.
You need to taste of Salt.
Prepare to taste of Ground black pepper.
It's 2 of Bay leaves.
It's 50 g of grated cheese.

Flake the fish and stir into the cream sauce. Serve the fish sauce over opened baked potatoes with the grated egg yolk sprinkled on top. Repeat until desired height or quantity is reached. End with a final layer of sauce.

Salt Cod With Cream and Potatoes instructions

To remove the salt from the cod, place it in cold water for 24 hours, skin side up. Change the water a few times..
Cook the cod in the milk over medium heat for about about 10 minutes. Remove the cod with a slotted spoon once cooked through and set aside to cool enough to handle. Strain the milk with a sieve and set aside..
Fry the potatoes in a deep fryer over medium-low heat. If the heat is maxed the potatoes will burn on the outside but still be raw on the inside so they need to fry low and slow. Remove onto a plate lined with kitchen roll..
Once the cod is cooled enough to handle, using your fingers flake the fish, removing any fish bones as you go. Set aside when done..
To make the sauce, heat the butter over low-medium heat and whisk in the flour in. Cook for 5 minutes stirring regularly..
Mix the double cream with the cooled milk and slowly bit by bit stir into the floured mixture until it thickens. Season with salt, pepper and nutmeg. Continue until the milk has all been added and the mixture is smooth and creamy..
Next heat olive oil over medium heat and fry the bay leaves and onions until soft and translucent. Add the garlic and fry for another minute or less..
Add the flaked code and potatoes and fry for 3-5 minutes. Mix in well 2/3 of the sauce..
Transfer to an ovenproof dish. Top with the remaining sauce. Sprinkle with grated cheese and place in a preheated oven until the cheese has melted and the top is lightly browned (about 20 minutes)..
Allow to rest for 10 minutes before serving..

If you need more sauce, simply add more milk or cream. Put potatoes in a large mixing bowl. With your fingers, flake cooked salt cod on top. With a potato masher, roughly blend potatoes and fish. Drizzle in warm garlic oil and mash again.