Here we love cod. In all its forms… fried, creamed in the oven, you name it. And this recipe from the very nice chef Stefano Barbato is truly a discovery. It’s a somewhat laborious dish, but really good and tasty, and you’ll certainly make a good impression.
Ingredients for 2-4 people
- 300-400 g of desalted cod fillet pre-cooked under vacuum (if you want to start from a fresh base, allow a little more time to cook the cod)
- 5 or 6 large potatoes
- 1 shallot
- extra virgin olive oil, salt and pepper
- 1 clove of garlic
- laurel
- lemon peel
- 350 ml of milk
- 100 ml of fresh cream
- Grated Parmesan cheese
Fill a pan with water and put the lemon peel, 2-3 bay leaves and a dressed garlic opened in half.
Bring to the boil and dip the cod fillets in and cook them for 5 minutes. Drain and place the cod in a bowl to cool.
Peel the potatoes and cut them into rounds about half a cm thick and place them in cold water for 10 minutes. Finely slice the shallot.
Remove the aromas and, in the same water, boil the potatoes for 5-7 minutes after they come back to the boil. Drain and place in a bowl, add salt and pepper and add 100 ml of cold milk to stop cooking.
In the meantime, place a pan on the heat and heat a little oil and pour in the sliced shallot, let it brown and add the cod and the rest of the milk (about 250 ml) and cook for a few minutes until the milk has thickened a little. dried.
Take a not too large baking tray, grease the bottom and cover it with the potatoes, then pour the baccaà on top and spread it with your fingers.
Cover again with potatoes and pour over the leftover milk (the one used to cool the potatoes) and the fresh cream.
Cover with parmesan, a sprinkling of pepper and a drizzle of oil. If you want you can also add a little bit of breadcrumbs, to have a more “croustillon” effect.
Bake at 190°C until the potatoes are well cooked and have formed a crust with the parmesan. And here’s your cod and potato flan au gratin!
Good Good Good!
