Bacalhau com Natas

Method

1. 1
   • salt cod600 g
   • milk6 dl
   • bay leaf1

   Poach the cod in milk — Put the desalted cod in a saucepan with the milk and the bay leaf, bring it barely to a tremble and poach for 8-10 minutes. Lift the fish out, strain the milk and keep it, then flake the cod into large pieces, discarding skin and bones.

   ⏱10 min
2. 2
   • potato800 g
   • olive oil6 tbsp

   Fry the potato batons — Heat the olive oil in a deep frying pan and fry the potato batons in two batches over medium-high heat for about 5 minutes each, until golden outside and just tender inside but not crisp. Drain them on kitchen paper.

   ⏱10 min
3. 3
   • salt cod600 g
   • onion3
   • garlic2
   • olive oil6 tbsp

   Sweat the onions with the cod — Pour off all but 2 tbsp of the oil, turn the heat low and cook the onions and garlic for 12-13 minutes until completely translucent and sweet, without browning. Fold in the flaked cod and warm it through for a minute.

   ⏱13 min
4. 4
   • milk6 dl
   • butter60 g
   • wheat flour50 g
   • heavy cream2 dl
   • ground nutmeg½ tsp

   Make the cream sauce — Melt the butter in a saucepan, whisk in the flour and cook it for 2 minutes without colouring. Add the reserved warm milk a ladle at a time, whisking smooth between additions, then the cream and the nutmeg. Simmer 5 minutes until it coats the back of a spoon, and season.

   ⏱5 min
5. 5
   • salt cod600 g
   • potato800 g
   • onion3
   • Gouda100 g
   • salt1 tsp

   Layer the baking dish — Fold two thirds of the sauce through the cod, onion and fried potato, taste for salt, and spread the mixture in a buttered 30 x 20 cm baking dish. Pour the remaining sauce over the top and scatter with the grated Gouda.

6. 6

   Bake until golden — Bake at 200 °C for 25-28 minutes, until the surface blisters, the edges bubble and the cheese is patchily golden. Let it rest 5 minutes before serving so the sauce sets enough to hold a spoonful.

   ⏱28 min