Salt Cod au Gratin with Granary Bread
Chef Hélio Loureiro
400 g salt cod
200 ml milk
2 bay leaves
2 garlic cloves
400 g potatoes boiled in their skins
1 medium-sized onion
1 ½ teaspoon mustard
2 garlic cloves
200 ml finest olive oil (0.2 acidity)
Poach the salt cod in the milk seasoned with the bay leaves and one of the garlic cloves. Allow the cod to cool, flake and reserve
Slowly melt the onion and garlic in the olive oil with a bay leaf. Add the salt cod, the potato slices cut in half and one and a half teaspoon of mustard.
Stir thoroughly and adjust the seasoning.
Open the rolls, toast a little in the oven, fill with the salt cod and return to the oven for 15 minutes to brown.
This recipe can be made using small cornbreads.
Slowly melt the onion and garlic in the olive oil with a bay leaf. Add the salt cod, the potato slices cut in half and one and a half teaspoon of mustard.
Stir thoroughly and adjust the seasoning.
Open the rolls, toast a little in the oven, fill with the salt cod and return to the oven for 15 minutes to brown.
This recipe can be made using small cornbreads.