Bacalhau con Natas
Salt Cod with Potatoes in cream
- Boneless Salted Cod, soaked and washed 2 pounds
- Milk 2 ½ cups
- Onion, thinly sliced 1 cup
- Olive oil ¼ cup
- Flour, all purpose 2 Tablespoons
- Potatoes, peeled and cubed 2 ¼ pounds
- Vegetable oil for frying
- Heavy cream 1 cup
- Asiago Cheese, grated ½ cup
- Salt, pepper, and nutmeg pinch each
Place the cod in a large pot with the milk and bring to a boil. Siummer until the cod is tender. Drain. Reserve the milk. Cut the cod into strips.
Fry the onion in the olive oil until golden brown. Add the cod and cook until golden brown. Remove the onion and cod to a plate. Whisk the flour into the pan to make a roux and add the milk. Heat to a boil, stirring constantly. Return the cod and onions to the sauce.
Fry the potatoes in the vegetable oil until they are crispy. Drain them and add to the cod. Season with salt, pepper, and nutmeg.
Portion the cod mixture into ramekins filling each no more than 2/3 full. Top each ramekin with heavy cream and grated cheese. Bake at 350 for about 15 minutes or until golden brown and bubbly.