Cod drizzled with béchamel sauce Recipe

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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

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!

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Category:Main dishes, Recipes, Salt cod

Cuisine: Portuguese

Difficulty: Easy

Servings: 4

Prep Time:20 m

Cook Time:1:10 h

Total Time:1:30 h

Ingredients

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)

For the béchamel sauce:

200 ml (about 1 cup) milk
2 tablespoons corn starch flour
1/2 tablespoon butter
Pepper (to taste)
Nutmeg (to taste)
Salt (to taste)

Directions

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. Bake about 30 minutes.
Turn off the oven and serve.