Preparation

Desalter the cod for 48 hours. Season with salt, white pepper, chopped parsley and olive oil. Reserve and place in the refrigerator to marinate for approximately 2 hours

Season the potatoes with salt and white pepper.

Cut the onions into slices (put them in the microwave for 3 minutes to soften them a little - after slicing them).

In a pan, melt the butter and add the curd and milk, stirring well until you get a homogeneous mixture.

Add salt and white pepper to taste and bring to a boil. Turn off the heat and add the cream, stirring until it incorporates into the mixture. Reserve.

In a saucepan, add a little water and lemon juice. Steam the cod slices for 5 minutes. Reserve.

In a refractory dish, place the sliced ​​potatoes at the bottom, placing the cod slices on them.

Spread the onion over the slices and drizzle with a little of the remaining oil.

Throw the cheese sauce over the layers and sprinkle with the grated cheese.

Preheat the oven to 200º. Place in the oven to brown.

Ingredients

  • 4 slices of soaked cod (s)
  • 250 ml of extra virgin olive oil
  • 2 tablespoons chopped parsley (s)
  • salt to taste
  • white pepper to taste
  • 50 gr of grated cheese
  • 500gr sliced ​​onion
  • 1 / 2kg of baked potato, sliced
  • 1 tablespoon milk powder
  • 200 gr of culinary curd
  • 20 ml of lemon juice
  • 1 tablespoon of butter