Bacalhau Espirituoso

For the salt cod

• 1 kg salt cod, desalted
• 2 l milk
• thyme
• bay leaves
• rosemary
• 1 garlic, cut in half

For the bread

• 500 ml milk, from the salt cod
• 3 bread for French toasts
• 2 cloves garlic

For the brandade

• 150 ml olive oil, extra-virgin
• 300 g onion, chopped
• 4 cloves garlic, chopped
• 1 dedo de moça chili, chopped
• 1 carrot, grated
• salt
• chili pepper

For the béchamel sauce

• 50 g all-purpose flour
• 50 g butter
• 600 ml milk, from the salt cod
• 1 tablespoon mustard, Dijon
• salt
• chili pepper
• nutmeg

To serve

• 300 g parmesan, grated
• olive oil, extra-virgin

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