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Fish

Salt Cod with Spinach and Shoestring Potatoes Au Gratin

Fish

Salt Cod with Spinach and Shoestring Potatoes Au Gratin

Vegetable Soup with Almonds

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Recipe
Type of meal
Main course
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Setup time
45min
Difficulty
Medium
Nº of people
6 people

Ingredients

100ml Gallo Moonlight Harvest Extra Virgin Olive Oil Moonlight Harvest

  • 800g Shredded and de-salted cod
  • 400g Spinach leaves
  • 300g Shoestring potatoes
  • 125g Onions, ½ moon shape
  • 10g Chopped garlic
  • 2dl Heavy cream
  • 75g Maizena (corn starch)
  • 500ml Milk
  • 100g Grated mozzarella cheese

Method of preparation

1

Braise the garlic and onion with the Gallo Moonlight Harvest Extra Virgin Olive Oil. Add the cod, mix well and stew.

2

Add half of the milk and when it is boiling, add the corn starch diluted in the remaining cold milk.

3

Once the mixture has thickened, add the spinach and then the shoestring potatoes.

4

Fold well and place on a baking tray.

5

Cover with the heavy cream and grated cheese.

6

Bake in the oven at 170ºC until it is au gratin.

7

Drizzle some olive oil on top and serve with a green salad.

Chef Tips

The olive oil used to drizzle at the end can be infused with a herb to taste.