Wednesday, 3 June 2009

Baccalà Portuguese

Baccalà, fillets of cod preserved in salt is widely consumed in Italy, but even more popular in Portugal. My partner had this dish when he visited Lisbon earlier this year and wanted to recreate it back home and here we are. We added the smoked provolone on top on a whim (which was not on the original version), and came out extremely nicely!!

Baccalà Portuguese

baccalà 600-700g
1tbs butter
Extra Virgine Olive Oil
1 Onion, finely chopped
1kg potatoes
about 1/3 cup of chopped fresh flat leaved parsley, or as needed
*300g of smoked provolone, thinly sliced (Optional)
coarsely ground black pepper

1. Soak the baccalà in lightly running water and leave it for 1-2 day.
(alternatively soak in a generous amount of still water, changing the water several times)
2. Pat dry and clean the baccalà, removing the bones and skins, then cut in cubes (slightely bigger than bite sizes)
3. Bring to boil a pot of water and boil the baccalà for about 10 minutes. Drain well.
4. Sautè the onion in butter, until they are completely softened and lightly golden.
5. Peel and slice the potatoes about 5mm thickness, sautè lightly in sufficient amount of olive oil until the surface turns lightly golden. Dry the slices on an absorbent paper.
6. Generously butter a good sized casserole dish, dust the surface with breadcrumbs.
7. Put down a layer of potato slices on the bottom of the casserole, then sprinkle the pepper and parsley, then lay half of the baccalà pieces evenly over the potatoes, then spread half of the sautèed onion over. Repeat the procedure, finishing with the onions, then more parsley, peppers and breadcrumbs on the surface.
8. Cook the dish in the oven at 325°C for about half an hour, or until the surface is well coloured. To add the provolone, take out the dish after about 20minutes and lay the cheeses over, put it back in the oven and bake until the cheese is golden.
Great served with homemade hollandaise sauce. (see the recipe below)

Hollandaise sauce
3 tbsp white wine vinegar
1 dried bay leaf
2 eggs, yolks only
125g butter, softened
lemon juice, salt and pepper to taste

1. Put the vinegar in a small pan with a bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Remove the bay leaf.
2. Blend the egg yolks in a food processor with the condensed vinegar.
3. Add the butter into the food processor.
5. If the sauce is too thick, add a little hot water.
6. Season to taste with salt and pepper and a little lemon juice.

No comments:

Post a Comment