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Bacalhau ’ Portuguese salt cod gratin

Desalinate by soaking overnight

Preparation : 30 mins Poach : 15 mins Bake : 10 mins

Ingredients for 4 people :
- 120g cod
- 600g potatoes cooked in their skins
- 3 to 4 tablespoons Bio Planète virgin olive oil from Portugal
- 2 onions, 1 clove garlic, salt
- 100g black olives
- 20g grated cheesee
- 1 hard boiled egg
- Parsley, vinegar, ground pepper

Wash the salt cod (dried cod) the previous day in lots of cold water and leave to soak for 24 hours, renewing the water several times.

The next day, roll the fish (skin outermost) and tie it, bring it to the boiling in fresh water. Poach for 15 minutes, drain, remove the string, the skin and the fish bones.

Warm the Bio Planète olive oil in a pan, sauté the sliced onions, add the crushed garlic and a little salt. Slice the peeled potatoes.

Place all the above ingredients in layers in a shallow ovenproof dish. Garnish the dish with the thinly sliced olives, grated cheese and a little Bio Planète olive oil.

Preheat the oven to 200°C and bake for 10 mins or until browned. Decorate with sliced hard boiled egg and chopped parsley.

Serve with the vinegar and freshly ground pepper.

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