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Bacalhau Espiritual
Chapter VI ·
Fish & seafood · Nº 153
Bacalhau Espiritual
16 ingredients
12 steps
Ingredients
Method
Ingredients
For
400 g
salt cod
, soaked
3
onions
, medium
2
carrots
, medium
2 cloves
garlic
, crushed
3 tablespoons
olive oil
6 tablespoons
butter
, unsalted
6 slices
sandwich bread
, crusts removed
4 cups
milk
, boiling
3 tablespoons
onion
, finely chopped
6 tablespoons
all-purpose flour
7
egg yolks
butter
, cold, in small pieces
salt
black pepper
½ cup
parmesan
, grated
½ cup
French rolls
, grated
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Method
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1
Soak the salt cod for 24 hours, changing the water from time to time.
2
Drain the salt cod, rinse it in boiling water and remove the skin and bones.
3
Pass it through the food processor to shred it.
4
Then chop the carrot and the onion (this can be done in the food processor).
5
Heat the olive oil and the two tablespoons of butter. Add the onion, the chopped carrot and the crushed garlic, and cook, stirring occasionally, until the onion is lightly golden.
6
Add the shredded salt cod and let it cook for about 5 more minutes. Set aside.
7
Crumble the bread into a bowl. Pour over half a cup of milk and let it soak for 15 minutes. Mash the bread and add the salt cod mixture.
8
Heat the remaining butter, add the 3 tablespoons of onion and let it brown. Then add the flour and stir until lightly golden.
9
Gradually add the remaining boiling milk until you get a thick cream. Remove from the heat.
10
Add the egg yolks, mix until thoroughly thickened, and season with salt and pepper. Reserve some of the sauce to cover the dish when it goes into the oven. Add the salt cod mixture to the remaining sauce and sauté briefly.
11
Grease an ovenproof dish or Pyrex. Add the salt cod mixture and spread the reserved sauce over the top.
12
Mix the grated Parmesan and grated French bread and sprinkle over the sauce. Dot with the butter pieces and bake in a preheated oven, only to brown.
From the same chapter
Fish & seafood · Nº 144
Tuna in Sesame Crust
Fish & seafood · Nº 145
Grilled Tuna with Tartare Rouge Sauce
Fish & seafood · Nº 146
Bacalhau à Brás
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Bacalhau Espirituoso
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