| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Campanile |
4 |
servings |
INGREDIENTS
| 800 |
g |
Cod fillets. |
| 1 |
kg |
Potatoes. |
| 3 |
|
Onions |
| 2 |
tb |
Olive oil. |
| 80 |
g |
Butter. |
| 1/4 |
l |
Milk. |
| 50 |
g |
Grated cheese. |
|
|
Pepper |
INSTRUCTIONS
1 The day before: soak the fish in plenty of cold water for 12 hours
to remove the salt, changing the water several times.
2 The next day: preheat the oven (gas mark 6 / 400F / 200C). Drain
the cod fillets. Put them in a large saucepan of cold water and heat,
but as soon as the water begins to boil, remove and strain. When the
fish is still warm, flake it to remove the bones.
3 Peel and wash the potatoes, slice thinly. Peel and finely chop the
onions.
4 Grease an ovenproof dish. Put in alternating layers of onion, fish
and potatoes. Do not use salt, but plenty of pepper. Put a few knobs
of butter on top, then pour on the milk. Sprinkle with the grated
cheese over. Bake for 1 hour.
Campanile tip:
When cooking cod, never let the water boil as this toughens the fish.
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Converted by MM_Buster v2.0l.
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