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Ingredients
- 1/2 lb Bacalhau (dry weight)
- 1/2 lb Onions
- 1/2 lb Carrots
- 1 Tbsp. Extra virgin olive oil
- 5 Tbsp. Butter
- 1 Tbsp. Fresh lard, chopped
- 3 ounce Fresh bread, crumbled without the crust
- 2 pt Lowfat milk
- 8 x Egg yolks Salt and pepper Grated cheese* Bread crumbs Lowfat milk Butter
Directions
- * Any cheese which gratinates well.
- Mince the soaked, boneless, skinless, cod fish, the peeled onions and the cleaned carrots. Place the vegetables in a skillet with the extra virgin olive oil, a Tbsp. butter and the chopped lard. Wait till the onion is soft but not brown, quickly add in the chopped cod fish, mix with the contents of the skillet and remove from the range. Add in the fresh bread crumbs soaked in lowfat milk but squeezed. Mix everything and set aside. Prepare a bechamel sauce with 2 c. of lowfat milk, 2 Tbsp. of flour and 2 Tbsp. of butter, season with salt and pepper and add in 4 of the yolks.
- Mix the above very well with the cod mix, place everything in a tray which can be taken to the oven.
- Prepare another bechamel-style sauce as above with the remaining ingredients, except for the grated cheese and dry bread crumbs. Cover the contents of the tray with this sauce, sprinkle with equal parts of grated cheese and dry bread crumbs, and distribute some butter nuggets. Bake in a moderate oven (350 ) for
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 4 servings | |
| Calories 390 | |
| Calories from Fat 219 | 56% |
| Total Fat 24.79g | 31% |
| Saturated Fat 12.76g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 351mg | 15% |
| Potassium 631mg | 18% |
| Total Carbs 31.95g | 9% |
| Dietary Fiber 2.8g | 9% |
| Sugars 17.63g | 12% |
| Protein 11.42g | 18% |
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