Bacalhau Espirituoso da Tasquinha da Adelaide

1. 1 Cook the salt cod steaks in water (they should already be unsalted). Let the salt cod cool.
2. 2 Then shred the cooked salt cod, removing the skin and bones. Sauté in olive oil with the onion and garlic, all very finely chopped, until golden. Add two bay leaves.
3. 3 Mix in the grated carrot and sauté for 10 more minutes.
4. 4 Next, add the salt cod, already finely shredded, and sauté for 10 more minutes over high heat, stirring constantly.
5. 5 Blend the bread rolls with the boiled milk in a blender until fine, with a thick broth. Add this to the sautéed salt cod and mix well.
6. 6 Add the mustard, pepper and salt to taste, and set aside in a Pyrex.

Béchamel Sauce

1. 7 Mix all the ingredients well, and set aside.

Assembling the Dish

1. 8 With the salt cod already in a Pyrex, cover with the béchamel and grated cheese. Bake until nicely golden, 10 to 15 minutes.