Baked Potatoes with Cod and Cream

Appetizers | World cuisine

⏳ Time

1 hour + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Baked Potatoes with Cod and Cream

Ingredients

Salt - to taste
Butter - 0.7 oz
Salad Potatoes - 2 lbs
Cream - 12 fl oz
Cod fillet - 17.6 oz

Step by Step guide

Step 1

Place the cod in a bowl of cold water and leave for 8 hours, changing the water three times and removing salt from the bottom of the bowl.

Step 2

Put unpeeled potatoes in a large pot of cold water and add a teaspoon of salt. Make sure the water completely covers the potatoes. Bring to a boil, reduce the heat, and cook for 20-30 minutes until soft. Drain the water and let the potatoes cool.

Step 3

Pat the fish dry, place it in a pot, and cover with water. Bring to a boil, then remove the pot from the heat and let it cool. When the broth is just warm, remove the fish, discard the skin and bones, and flake the fillet with a fork.

Step 4

Preheat the oven to 356°F. Grease a baking dish with butter. Peel and slice the potatoes. Place a third of the potatoes in the dish, then layer half of the fish on top. Add another layer of potatoes – half of the remaining – and top with thinly sliced onions. Each layer should be lightly salted – but remember that the cod has enough salt. Then add the remaining fish and the top layer of potatoes. Whip the cream and pour it over the potatoes. Bake for 45 minutes, then turn on the broiler for a few minutes until the top is golden brown. Serve immediately in the same dish.