Salt Cod With Cream and Potatoes
Salt Cod With Cream and Potatoes

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, salt cod with cream and potatoes. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Salt Cod With Cream and Potatoes is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Salt Cod With Cream and Potatoes is something which I have loved my whole life.

In Italy you can taste creamed salt cod in every restaurant near Imperia area as an hors d'oeuvre or as a main course. Now drain the potatoes and place them into a bowl. Drain and place in a saucepan.

To get started with this recipe, we must first prepare a few components. You can cook salt cod with cream and potatoes using 15 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Salt Cod With Cream and Potatoes:
  1. Take 2 medium onions, finely sliced
  2. Get 30 g butter
  3. Make ready 40 g flour
  4. Make ready 600 ml milk
  5. Prepare 4 garlic cloves finely diced
  6. Get as needed Olive oil
  7. Make ready 1/2 tsp Ground nutmeg
  8. Prepare 3 salt cod fillets
  9. Prepare 200 ml double cream
  10. Get 600 g potatoes, cut into cubes
  11. Make ready Oil for frying
  12. Prepare to taste Salt
  13. Take to taste Ground black pepper
  14. Make ready 2 Bay leaves
  15. Take 50 g grated cheese

Celery, potato and salt cod salad. To serve, pipe dots of the olive cream, garlic cream and tomato sauce around the plate. Use a ring mould to make a disc of crushed potatoes and top it with one piece of cod and two pine nuts. Salt cod fritters, a specialty of Saint-Pierre and Miquelon, gain herbaceous dimension from potatoes cooked in a wine-laced court bouillon.

Steps to make Salt Cod With Cream and Potatoes:
  1. To remove the salt from the cod, place it in cold water for 24 hours, skin side up. Change the water a few times.
  2. 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.
  3. 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.
  4. 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.
  5. To make the sauce, heat the butter over low-medium heat and whisk in the flour in. Cook for 5 minutes stirring regularly.
  6. 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.
  7. 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.
  8. Add the flaked code and potatoes and fry for 3-5 minutes. Mix in well 2/3 of the sauce.
  9. 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).
  10. Allow to rest for 10 minutes before serving.

Salt Cod with Garlic Cream (Bacalla Confitat amb Salsa d'All i Rossinyols). In this dish, Santamaria's delicate garlic cream suggests a. Drain and place in a saucepan. Serve the fish sauce over opened baked potatoes with the grated egg yolk sprinkled on top. Dried and salted cod, sometimes referred to as salt cod or saltfish, is cod which has been preserved by drying after salting.

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