Free Recipe Bacalhau Espiritual
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Bacalhau Espiritual Recipe
1/2 lb Bacalhau (dry weight)
1/2 lb Onions
1/2 lb Carrots
1 tb Olive oil
5 tb Butter
1 tb Fresh lard, minced
3 oz Fresh bread, crumbled
-without the crust
2 pt Milk
8 Egg yolks
Salt and pepper
Grated cheese*
Bread crumbs
Milk
Butter
Bacalhau Espiritual Preparation
* Any cheese that gratinates well. Mince the soaked, boneless, skinless, cod fish, the peeled onions and the cleaned carrots. Place the vegetables in a skillet with the olive oil, a tablespoon butter and the minced lard. Wait until the onion is soft but not brown, quickly add the minced cod fish, mix with the contents of the skillet and remove from the range. Add the fresh bread crumbs soaked in milk but squeezed. Mix everything and set aside. Prepare a bechamel sauce with 2 cups of milk, 2 tablespoons of flour and 2 tablespoons of butter, season with salt and pepper and add 4 of the yolks. Mix the above very well with the cod mixture, place everything in a tray that 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 20/25 minutes. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Bacalhau Espiritual?
If you know a better Bacalhau Espiritual Recipe please comment below.
1 responses to Bacalhau Espiritual Recipe
Suggestion
Well, I am a portuguese cook. My family do this recipe since I was a little kid and we never used milk, or bechamel, or butter.
The true “bacalhau espiritual” goes like this: you boil the cod fish in water, then when finished, you reap the slices of the cod, then you soak the bread “old bread”, in the water when the fish was boiled.
Boil potatos and carrots, “brunese” cut (little squares), finally you mix everything and take it to the oven.
You have another recipe of cod fish wich is called “bacalhau com natas”, which is more likely the recipe you posted, but it doesn’t take bechamel, only white cream “natas”. You can put cheese on top “emmental cheese” and thats pretty much it.
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