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“À Brás” Style Codfish, Miguel Laffan

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A traditional “À Brás” Style Codfish recipe produced by the great Chef Miguel Laffan. Check out the full recipe here.

Ingredients

600g Riberalves cod loin
300g of onion
200g of potato straw
50g of black olives
30g of parsley
6 yolks + 1 whole organic egg
3 cloves of garlic
2 bay leaves
5 c. olive oil soup
salt and black pepper q.b.

Preparation

To start preparing a delicious “À Brás” Style Codfish Miguel Laffan, first julienne the onion and chop 2 cloves of garlic.

Next, shred the raw codfish, setting aside the trimmings and bones for later use.

Put the olive oil and the bay leaf in a pan and sauté the onion and the chopped garlic cloves for 3 minutes.

Add the codfish, the other clove of chopped garlic and the parsley to the sauté. Season and cook over a medium heat for 4 minutes.

Whisk the egg yolks together with the whole egg; pour over the codfish mixture and with the heat turned off stir until it is done; if necessary, turn the heat on to bring the egg to the desired cooking point.

Finish the “À Brás” Style Codfish Miguel Laffan with chopped parsley and black olives; serve immediately.

READY TO TASTE GOOD!

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