Salt Cod and Potato Gratin with Garlic and Herbs Recipe
Ingredients
| Salt | 1.4 Kilogram | |
| 4 waxy potatoes, about 250 g(8 oz) each | ||
| Olive oil | 4 Tablespoon | |
| Garlic | 6 Clove (5gm), finely chopped | |
| Flat leaf parsley | 50 Gram, finely chopped | |
| Dill | 25 Gram, finely chopped | |
| 20 saffron strands, soaked in 2 tablespoons boiling water | ||
| Greek yogurt | 350 Gram | |
| Breadcrumbs | 40 Gram | |
| Salt | To Taste | |
| 1 medium-sized onion, stuck with a clove | ||
| Leek | 1 Small, washed (TO SIMMER THE FISH) | |
| Carrots | 100 Gram, scraped (TO SIMMER THE FISH) | |
| Tops and leaves of 1 celery stalk, roughly chopped | ||
| Garlic | 2 Clove (5gm) (TO SIMMER THE FISH) | |
| Bay leaves | 2 (TO SIMMER THE FISH) | |
| Flat leaf parsley | 2 (TO SIMMER THE FISH) | |
| Black peppercorns | 10 To taste (TO SIMMER THE FISH) | |
| Lemon | 1 , quartered (TO SIMMER THE FISH) | |
Directions
Rinse all the loose salt off the bakalidros, salt cod side, then soak for 24 hours.
Some people put it in a large bowl under running water, but I prefer an even larger bucket, as you can cover the dried fish well with a greater amount of water to dissolve the salt and plump up the flesh.
Change the water 3-4 times during the 24 hours.
Place the simmering ingredients in a large soup pot.
Scrub but do not peel the potatoes.
Add them to the pot and cover generously with water - enough to cover the salt cod when it is added.
Bring this to the boil and simmer for 15 minutes.
Add the salt cod, cut into chunks, and simmer 10-15 minutes - until the fish is firm and tender.
Remove the fish to a platter or board.
Check the potatoes, which should also be tender but firm.
When they are done, remove and refresh them under cold running water.
Strain the broth through a fine sieve (or a colander lined with cheesecloth or muslin), pressing on the vegetables with the back of a wooden spoon.
Reserve about 125 ml (4 fl oz) broth - perhaps a little more -for this dish: the rest can be used as soup stock.
When the fish is cool enough to handle, remove all the skin and bones and discard them, along with any bits of fish that are not succulent and tender.
The remaining fish should break into medallions and slivers almost on its own.
Put it into an oiled baking dish or earthenware casserole large enough to hold the fish and potatoes.
Peel and slice the potatoes.
Toss them gently with the fish, 3 tablespoons olive oil, garlic, parsley and dill.
Taste and adjust for salt.
Beat together the yogurt with the soaked saffron strands and their liquid and the reserved fish stock.
Pour over the fish and potatoes (adding a little more stock if needed).
Saute the breadcrumbs in 1 tablespoon oil until golden, then sprinkle over the top.
Bake in an oven preheated to 180°C (350°F, gas 4) for about 30 minutes.
Some people put it in a large bowl under running water, but I prefer an even larger bucket, as you can cover the dried fish well with a greater amount of water to dissolve the salt and plump up the flesh.
Change the water 3-4 times during the 24 hours.
Place the simmering ingredients in a large soup pot.
Scrub but do not peel the potatoes.
Add them to the pot and cover generously with water - enough to cover the salt cod when it is added.
Bring this to the boil and simmer for 15 minutes.
Add the salt cod, cut into chunks, and simmer 10-15 minutes - until the fish is firm and tender.
Remove the fish to a platter or board.
Check the potatoes, which should also be tender but firm.
When they are done, remove and refresh them under cold running water.
Strain the broth through a fine sieve (or a colander lined with cheesecloth or muslin), pressing on the vegetables with the back of a wooden spoon.
Reserve about 125 ml (4 fl oz) broth - perhaps a little more -for this dish: the rest can be used as soup stock.
When the fish is cool enough to handle, remove all the skin and bones and discard them, along with any bits of fish that are not succulent and tender.
The remaining fish should break into medallions and slivers almost on its own.
Put it into an oiled baking dish or earthenware casserole large enough to hold the fish and potatoes.
Peel and slice the potatoes.
Toss them gently with the fish, 3 tablespoons olive oil, garlic, parsley and dill.
Taste and adjust for salt.
Beat together the yogurt with the soaked saffron strands and their liquid and the reserved fish stock.
Pour over the fish and potatoes (adding a little more stock if needed).
Saute the breadcrumbs in 1 tablespoon oil until golden, then sprinkle over the top.
Bake in an oven preheated to 180°C (350°F, gas 4) for about 30 minutes.
Chef
