Cod with aioli gratin, recipe for the whole family
This is one of those dishes that, as soon as you try it, you will be surprised by its extraordinary flavor. The recipe for cod with aioli gratin is from my mother and although I have tried, I admit that since hers does not work for me, but I suppose that is what mothers are for, in the kitchen they always surpass us.
That of desalting cod is not holy of my devotion either, but I have tried this same recipe with desalted cod and I assure you that it is not the same. So the only disadvantage of this dish is that it has to be organized a little in advance, at least one day, so that the cod can desalinate well.
IngredientsFor 4 people
- Salted cod on loins 4
- Onion 1 kg
- Potato 1.5 kg
- Wheat flour
- Olive oil
- Garlic cloves 3
- Eggs 2
How to make cod with aioli gratinDifficulty: easy
- Total time 1 hour
- Elaboration 20 m
- Cooking 40 m
The day before, we started desalting the cod. The desalting time will depend on how thick the pieces of fish are. I had them soak a whole day in the fridge, skin up, and changed the water three times. If they had been thicker I would have soaked them twice as long.
Peel the onion and cut it into slices. We fry it in a pan with oil. When it is well browned, drain it and distribute it in the bottom of a tray that can go to the oven. Peel the potatoes, cut them into slices, fry them and as they are, place them on the onion layer. We flour the cod and fry it too.
Once it is ready we put it on the potato layer. We prepare an aioli. In a tall glass for a mixer, put the peeled garlic, salt and oil and beat well. Then, carefully so that they do not break, add the eggs, which should be covered by the oil, and emulsify with the mixer, without lifting it from the bottom of the glass.
We distribute the aioli over the fish and grill it in a strong oven until it is well browned. We must be careful, because at this point it is very easy to burn. Serve immediately.
With what to accompany the cod with aioli gratin
This cod recipe with aioli gratin is quite filling, making it a complete dish. I usually accompany it with a salad, to compensate a little. I advise you to serve it hot, just after taking it out of the oven, because the aioli gratin if it cools loses a little.Tags: Meats And Birds Fish Desserts