Cod in the oven with egg and béchamel

2016-03-29
  • Servings : 4
  • Prep Time : 25m
  • Cook Time : 1:05 h
  • Ready In : 1:30 h

 
Cod in the oven is one of those recipes that everyone likes and it’s always an option when you make a dinner among friends or family… This recipe goes in the oven with boiled eggs and béchamel sauce… A delight…

Units: Metric (Units: US)

Ingredients

  • 3 desalted cod steaks (about 800 grams (1 3/4 pounds))
  • 2 eggs
  • 1 kg (2 1/4 pounds) potatoes
  • 200 ml (1/2 pint) whipping cream
  • 1 medium onion
  • Pepper (to taste)
  • 50 ml (1/4 cup) olive oil
  • Parsley (to taste)
  • Salt (to taste)
  • For the béchamel sauce:
  • 350 ml (1 1/2 cups) milk
  • 3 tablespoons corn starch flour
  • 1 tablespoon butter
  • Pepper (to taste)
  • Nutmeg (to taste)
  • Salt (to taste)

    Directions

    Step 1


    1. For the béchamel sauce:
    2. Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.

    Step 2


    1. Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.

    Step 3


    1. Place the cod steaks in a saucepan with water and boil over high heat. When starts boiling, reduce to low heat and cook for approximately 6 to 7 minutes. When the cod is cooked, drain it with a skimmer. Remove the skin and bones and flake it with a fork. Season with some pepper and set aside.

    Step 4


    1. Bake the eggs in a saucepan. When the eggs are cooked, peel them and cut into slices; set aside.

    Step 5


    1. Meanwhile, peel and wash the potatoes. Cut them into small cubes, season with salt and fry in hot oil (don’t fry too much). When the potatoes are fried, place them on a plate with absorbent paper.

    Step 6


    1. Place the olive oil and the sliced onions in a saucepan and saute over low heat until the onion starts to turn slightly golden. Add the potatoes and the cod, stir gently with a spoon and cook about 2 to 3 minutes, stirring occasionally. Turn off the heat and sprinkle with chopped parsley.

    Step 7


    1. Preheat the oven to 180ºC (350ºF).

    Step 8


    1. In a bowl, whisk together the cream and the béchamel.

    Step 9


    1. In a rectangular baking dish, place the cod and potatoes mixture. Garnish with the egg slices and cover with the béchamel and cream mixture. Bake for 20 to 25 minutes until golden.

    Step 10


    1. Turn off the oven and serve.

Cod in the oven with egg and béchamel

Nutrition facts per serving (4 servings)

Calories: 660


Total Fat: 25 g(38%)

Saturated Fat: 8 g(40%)

Cholesterol: 225 mg(75%)

Sodium: 1130 mg(47%)

Total Carbohydrate: 64 g(21%)

Protein: 49 g

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
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