Baked baccalau

Name: Baked baccalau
Yield: Serves 4
Cuisine: Spanish
Ingredients: 30 g finely grated mature cheddar or parmesan; 30 g butter, melted; 40 g fresh white breadcrumbs; 100 ml double cream; 200-300 ml milk; A pinch of cayenne pepper; ½ bay leaf; 6 garlic cloves, peeled and sliced; 250 g potatoes, peeled and sliced; 250 g boneless salt cod, soaked overnight and rinsed thoroughly several times

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

This is an easy to serve all-year-round starter, rather like fish pie, which can also be served as a main with salad. Try to buy the good-quality salt cod pieces that are normally sold in good Spanish or Portuguese delis rather than the big West Indian stuff that resembles cricket bats and needs days of soaking.

Ingredients

250 g boneless salt cod, soaked overnight and rinsed thoroughly several times
250 g potatoes, peeled and sliced

Europe
Spain
Portugal
Starter
Fish course
Pescatarian
Mediterranean

Method

Place the soaked, well rinsed salt cod in a saucepan with the potatoes, garlic, bay leaf and cayenne pepper. Cover with the milk, bring to the boil and simmer for 8-10 minutes, or until the potatoes are well cooked. Remove the cod and potatoes with a slotted spoon and set to one side. Preheat the oven to 200°C/gas ma