The amount: 4 people
Calories: 354.4kcal
Ingredients
- 3 steaks = 1kg desalted and shredded cod
- 1 onion (medium) chopped
- 2 garlic cloves
- bay leaves
- 1 grated (medium) carrot
- 3 tbsp of oil
- 1 box of cream (200ml cream)
- 1 package of straw potatoes (160g)
- Grated mozzarella cheese to taste
- Bechamel sauce
Instructions
PREPARING THE COD:
- Once cooked, remove the skin and bones and shred the cod in a plastic bag, crushing it well so that it is well shredded. Set aside.
- In a pan, add the olive oil, sauté the onion, garlic, bay leaves and finally the shredded cod and carrots.
- Fold in a little more to sauté. Remove the bay leaves. Now put the crushed potato straw packet and mix well. Book the stuffing.
- Next, preheat the oven to 180ºC and prepare the Béchamel Sauce.
BECHAMEL SAUCE:
- 50g of butter
- 40g of wheat flour
- 400ml of milk
- Salt and pepper to taste
PREPARATION:
- Melt the butter over low heat, add the wheat flour and then the hot milk, stirring constantly until it boils without letting it gain color.
- Let it boil for 10 min. over very low heat to cook the flour.
- Remove from heat, and season with salt and pepper.
- Reserve.
ASSEMBLY OF COD WITH CREAM:
- After the béchamel sauce is ready, place the cream in the sautéed cod filling and then the béchamel sauce, stir everything very well to involve.
- Pour the mixture into a mold of your choice without greasing it.
- Sprinkle grated mozzarella cheese on top.
- Bake in a preheated oven at 180º C until golden brown.
video step by step
Nutrition
Serving: 178g | Calories: 354.4kcal | Carbohydrates: 25.48g | Protein: 27.94g | Fat: 14.83g | Saturated Fat: 2.64g | Sodium: 11763.72mg | Fiber: 0.36g
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