Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, salt cod with cream and potatoes. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Buy Groceries at Amazon & Save. Creamed Salt Cod with Potatoes (Baccalà Mantecato con Patate) is a very tasty and simple dish. It's a typical recipe of traditional Ligurian cuisine, in particular of the geographical area of Imperia.

Salt Cod With Cream and Potatoes is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Salt Cod With Cream and Potatoes is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook salt cod with cream and potatoes using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Salt Cod With Cream and Potatoes:

1. Prepare 2 medium onions, finely sliced
2. Get 30 g butter
3. Prepare 40 g flour
4. Prepare 600 ml milk
5. Make ready 4 garlic cloves finely diced
6. Prepare as needed Olive oil
7. Make ready 1/2 tsp Ground nutmeg
8. Prepare 3 salt cod fillets
9. Get 200 ml double cream
10. Take 600 g potatoes, cut into cubes
11. Get Oil for frying
12. Prepare to taste Salt
13. Take to taste Ground black pepper
14. Get 2 Bay leaves
15. Get 50 g grated cheese

Remove the cod with a slotted spoon once cooked through and set aside to cool enough to handle. Add the potatoes and the cod and season with pepper. In a bowl, combine together the cream, the béchamel, nutmeg and the lemon juice. Put the potatoes and the cod mixture in a baking dish.

Instructions to make Salt Cod With Cream and Potatoes:

1. To remove the salt from the cod, place it in cold water for 24 hours, skin side up. Change the water a few times.
2. Cook the cod in the milk over medium heat for about about 10 minutes. Remove the cod with a slotted spoon once cooked through and set aside to cool enough to handle. Strain the milk with a sieve and set aside.
3. Fry the potatoes in a deep fryer over medium-low heat. If the heat is maxed the potatoes will burn on the outside but still be raw on the inside so they need to fry low and slow. Remove onto a plate lined with kitchen roll.
4. Once the cod is cooled enough to handle, using your fingers flake the fish, removing any fish bones as you go. Set aside when done.
5. To make the sauce, heat the butter over low-medium heat and whisk in the flour in. Cook for 5 minutes stirring regularly.
6. Mix the double cream with the cooled milk and slowly bit by bit stir into the floured mixture until it thickens. Season with salt, pepper and nutmeg. Continue until the milk has all been added and the mixture is smooth and creamy.
7. Next heat olive oil over medium heat and fry the bay leaves and onions until soft and translucent. Add the garlic and fry for another minute or less.
8. Add the flaked code and potatoes and fry for 3-5 minutes. Mix in well 2/3 of the sauce.
9. Transfer to an ovenproof dish. Top with the remaining sauce. Sprinkle with grated cheese and place in a preheated oven until the cheese has melted and the top is lightly browned (about 20 minutes).
10. Allow to rest for 10 minutes before serving.

Drizzle with the béchamel mixture and sprinkle with grated cheese. Add very little salt to taste, if you must. Separate the whites of the eggs from the yolks and grate each separately. Stir the whites into the white sauce. Drain the milk from the cooked fish and discard.

So that is going to wrap this up with this exceptional food salt cod with cream and potatoes recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!