Stockfish in Style Of Alcántara Monks
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 piece (s) fish, (stockfish), 2 cm thick portions, skinned
- 400 g spinach leaves, fresh or frozen
- 6 potato (s), peeled and cut into approx. 3 mm thick slices
- 2 leeks, cut into thin rings
- 100 g almond (s), peeled and round
- 4 cloves garlic
- 200 ml milk
- 50 ml olive oil, the best
- 2 egg (s), hard-boiled
- salt and pepper
- Olive oil, plenty for frying
- nutmeg
Print Recipe
Pin Recipe Instructions
- Soak stockfish for at least 2 days, changing the water more often. Drain the watered stockfish well, pat dry and debone with tweezers.
- Blanch fresh spinach in boiling water for 2 minutes. Just let the frozen spinach thaw. Drain the spinach and squeeze it out by hand until hardly any liquid comes out. It has to be well dry. Season the spinach with salt, pepper and nutmeg.
- Mix a thick cream from ground almonds, garlic, milk and 50 ml olive oil in a blender or with a magic wand. Season to taste with salt and pepper.
- Fry the cod in a large pan in plenty of hot olive oil over medium heat for 8 minutes. Turn once. Remove and set aside.
- Fry the potato slices in the same oil in portions until they are golden brown and cooked through.
- Fry the leek rings in olive oil and cook until al dente.
- Preheat the oven to 150 ° C.
- Brush a flat baking dish with olive oil.
- First layer the potato slices, then the leek rings evenly. Place the fried stockfish on top. Spread the spinach evenly over the pieces of fish. Slice a hard-boiled egg and place on top of the spinach. Cut the other egg into sixths and spread around the fish.
- Pour the almond and garlic cream evenly over everything.
- Gratinate in the oven at 150 ° C for approx. 10-15 minutes.
- In addition: white bread and Spanish white wine
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