The cod and the béchamel always gives fantastic combinations. This recipe of cod and fries in the oven drizzled with a delicious béchamel, lemon and egg yolk mixture will amaze!
![Cod drizzled with béchamel sauce on a baking dish](https://www.foodfromportugal.com/content/uploads/2014/08/cod-drizzled-bechamel-sauce-1.jpg)
Cod drizzled with béchamel sauce
![Cod drizzled with béchamel sauce on a baking dish](https://www.foodfromportugal.com/content/uploads/2014/08/cod-drizzled-bechamel-sauce-1-300x229.jpg)
The cod and the béchamel always gives fantastic combinations. This recipe of cod and fries in the oven drizzled with a delicious béchamel, lemon and egg yolk mixture will amaze!
- 3 desalted cod steaks (about 800 grams (1 3/4 pounds))
- 1 egg yolk
- A few drops of lemon juice
- 1 large onion
- 2 medium ripe tomatoes
- 1 kg (2 1/4 pounds) potatoes
- 50 ml (1/4 cup) olive oil
- Pepper (to taste)
- Salt (to taste)
- 200 ml (about 1 cup) milk
- 2 tablespoons corn starch flour
- 1/2 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.
- Cook the cod in a saucepan with water for five minutes. When the cod is cooked, drain it and let cool slightly. Remove the skin and bones to the cod and flake it with a fork; set aside.
- Peel and wash the potatoes. Cut them into cubes and season with a little salt. Fry the potatoes in hot oil. When the potatoes are fried, place them in a dish with absorbent paper.
- In a bowl, combine the béchamel sauce, the egg yolk and a few drops of lemon juice; set aside.
- Place the olive oil, the chopped onion and the peeled tomatoes cut into small pieces in a saucepan and cook over low heat for 10 minutes, stirring occasionally. Add the cod and season with a little pepper. Stir and cook 5 more minutes, stirring occasionally. Add the potatoes, mix in the cod and turn off the heat.
- Preheat the oven to 180ºC (350ºF).
- Place the cod and the potatoes on a baking dish and drizzle with the béchamel mixture.
- Turn off the oven and serve.
Servings: 4
Prep Time:20 m
Cook Time:1:10 h
Total Time:1:30 h
Ingredients
For the béchamel sauce:
Directions
Cod drizzled with béchamel sauce
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 580
Total Fat 17.5 g(23%)
Saturated Fat 4 g(20%)
Cholesterol 171 mg(57%)
Sodium 251 mg(11%)
Total Carbohydrate 52.5 g(19%)
Protein 53 g