Language:

Bacalhau com Natas Stock Fish

Bacalhau com Natas Stock Fish
Quantity Ingredient
Nutmeg Nutmeg
300 g Cream
50 g Fresh Parmesan cheese
400 g Stock Fish
400 g Potatoes
1 Onions
1 tbsp Olive Oil
25 g Butter
25 g Wheat Flour Type 405
0,25 l Milk
1 Pepper & Salt

Bacalhau com Natas stock fish means in Portuguese stock fish with cream. This casserole gets a very special taste from the stock fish. Stock Rinse fish vigorously under running water and water for 24 hours. Renew the water more frequently. Then stock fish with boiling water pour over and let 20 minutes draw. The stick fish disintegrates into small strips on that occasion. Remove bones and skin. Peel the potatoes and cut into fine strips. Dry potato strips well between household paper and fry at 190° for 2 minutes in the deep fryer. Drain the potato strips and place in a baking dish. Peel onion, halve and cut into slices. Heat the oil in a frying pan and fry the onions until golden brown. Add the fish and fry briefly. Spices are not necessary because the stock fish is spicy enough. In a small pot let out butter and sweat flour in it. Add the milk and stir vigorously until you have a creamy béchamel sauce. Switch back to lowest level. Season the sauce with pepper, salt and freshly grated nutmeg. Bacalhau stock fish with onions over the fried potatoes in the baking dish. Spread the béchamel sauce over it. Whip the cream until stiff and spread over the casserole. Sprinkle Bacalhau com Natas with freshly grated Parmesan cheese. Bake in the preheated oven at 200° for 5 minutes until the Parmesan cheese runs out.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
1140 kcal
39 g
120 g
52 g

(C)opyright by Marions Kochbuch