| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Main dish | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Bacalhau (dry weight) |
| 1/2 | lb | Onions |
| 1/2 | lb | Carrots |
| 1 | tb | Olive oil |
| 5 | tb | Butter |
| 1 | tb | Fresh lard, minced |
| 3 | oz | Fresh bread, crumbled without the crust |
| 2 | pt | Milk |
| 8 | Egg yolks | |
| Salt and pepper | ||
| Grated cheese* | ||
| Bread crumbs | ||
| Milk | ||
| Butter |
INSTRUCTIONS
* Any cheese that gratinates well. Mince the soaked, boneless, skinless, cod fish, the peeled onions and the cleaned carrots. Place the vegetables in a skillet with the olive oil, a tablespoon butter and the minced lard. Wait until the onion is soft but not brown, quickly add the minced cod fish, mix with the contents of the skillet and remove from the range. Add the fresh bread crumbs soaked in milk but squeezed. Mix everything and set aside. Prepare a bechamel sauce with 2 cups of milk, 2 tablespoons of flour and 2 tablespoons of butter, season with salt and pepper and add 4 of the yolks. Mix the above very well with the cod mixture, place everything in a tray that can be taken to the oven. Prepare another bechamel-style sauce as above with the remaining ingredients, except for the grated cheese and dry bread crumbs. Cover the contents of the tray with this sauce, sprinkle with equal parts of grated cheese and dry bread crumbs, and distribute some butter nuggets. Bake in a moderate oven (350§) for 20/25 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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