Bacalhau com Natas

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If using unsalted cod, soak the salted cod in cold water for 24-48 hours, changing the water 2-3 times a day, then drain and shred it into flakes, removing any bones and skin.

   Kokkens note: Proper desalting is crucial for the dish's flavor. Taste a small piece of cod to ensure it's not too salty before proceeding.

2. 2

   Preheat your oven to 190°C (375°F).

   Ca. 10 min.

3. 3

   Heat the olive oil in a large frying pan or skillet over medium heat.

   Ca. 1 min.

4. 4

   Add the diced potato and fry until golden brown and tender, about 10-15 minutes, then remove from the pan and set aside.

   Ca. 15 min.

   Kokkens note: Cook the potatoes in batches if necessary to avoid overcrowding the pan, ensuring they brown evenly.

5. 5

   In the same pan, add the butter and melt it over medium heat.

   Ca. 1 min.

6. 6

   Add the sliced yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

7. 7

   Stir in the minced garlic and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic, as it can turn bitter.

8. 8

   Add the shredded salted cod to the pan with the onion and garlic, and cook for 2-3 minutes, stirring gently.

   Ca. 3 min.

9. 9

   Pour in the heavy cream and milk, then add the ground nutmeg, salt, and black pepper.

   Ca. 1 min.

   Kokkens note: Taste and adjust seasoning as needed, remembering the cod may still contribute some saltiness.

10. 10

    Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.

    Ca. 5 min.

11. 11

    Carefully fold in the fried potato cubes into the cod and cream mixture.

    Ca. 1 min.

12. 12

    Transfer the mixture to a baking dish.

    Ca. 1 min.

13. 13

    Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

    Ca. 25 min.

    Kokkens note: For an extra crispy top, you can briefly broil it for the last few minutes, watching carefully to prevent burning.

14. 14

    Garnish with fresh chopped parsley, if desired, and serve hot.