BACALHAU COM NATAS

By akselden

Ingredients

• Sauce:
• 1 1/2 lb DRIED SALT COD
• 2 lb POTATOES, PEELED AND CUT INTO CUBES
• 3 tbsp OLIVE OIL
• 4 MEDIUM ONIONS, PEELED AND SLICED
• SALT AND PEPPER
• 2 tbsp butter
• 2 tbsp Plain Flour
• 18 fl oz milk
• 6 fl oz DOUBLE CREAM
• 1 tbsp DIJON MUSTARD
• 1/2 LEMON
• 2 tbsp cheddar cheese, grated
• 1 egg yolk

Preparation

Step 1

Soak cod for 36 hours, changing water occasionally to de-salt. Fry potatoes lights in half the oil, heated. In a separate covered pan, fry onions over a moderate heat until soft but not brown in the remaining oil. Add potatoes and flaked cod and season with salt and pepper. To make the sauce, put the butter into milk pan and melt, sprinkle in the flour and stir to make a roux, slowly add the milk and some seasoning. Continue stirring and add cream, mustard, lemon juice and half the cheese. Remove from the heat and stir in the egg yolk.
Place potatoes, cod and onions in layers in an ovenproof dish. Pour the sauce over the top and sprinkle on the remaining cheese. Bake in an oven 190°C (375°F) 5-35 minutes until golden.