Bacalhau Espiritual (creamy codfish)
How about a meal today with a traditional recipe? Bacalhau Espiritual (creamy codfish) with Riberalves Codfish ready to cook! Bon Appétit!
2 large carrots
3 large onions
2 egg yolks
2 tablespoons of «crème fraîche»
2 carcasses soaked in milk
1 l of milk
6 tablespoons of wheat flour
5 tablespoons of butter
Grated Parmesan cheese
How about a meal today with a traditional recipe? Bacalhau Espiritual (creamy codfish)with Riberalves Codfish ready to cook! Bon Appétit!
Chop the onions and carrots and brown them in olive oil and a tablespoon of butter.
Shred the codfish, crumble the bread and coat them equally in olive oil (separately).
Make a cream by mixing together the cold milk, flour, remaining butter, egg yolks and season to taste with salt and nutmeg. Let it thicken, add two spoonful’s of crème fraiche and divide into two parts. Mix one part into the onion and carrot, and the other into the codfish.
On a baking tray, first put the cream with the carrot, then the cream with the codfish and the bread. Sprinkle with a generous amount of freshly grated parmesan cheese and bake the Bacalhau Espiritual (creamy codfish) in the oven for au gratin.