Cod in the oven with egg and béchamel
2016-03-29- Cuisine: Portuguese
- Skill Level: Easy
- 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)
- For the béchamel sauce:
- 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.
- 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.
- 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.
- Bake the eggs in a saucepan. When the eggs are cooked, peel them and cut into slices; set aside.
- 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.
- 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.
- Preheat the oven to 180ºC (350ºF).
- In a bowl, whisk together the cream and the béchamel.
- 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.
- Turn off the oven and serve.