Pork cod with cream sauce

To prepare the sauce

Components

• 500 g of shredded dried cod, frozen
• Two liters of milk
• One onion
• 1 garlic clove
• 7 tablespoons of margarine
• 6 tablespoons of all-purpose flour
• One bay leaf
• Zest of 2 lemons
• Chives in French style, adjusted to flavor preferences.
• Freshly grated nutmeg added to taste
• Add salt and ground pepper gradually to achieve the desired flavor.

Setup phase

1. Place a medium-sized pan filled with water over high heat. Once it reaches a boil, add the cod and bay leaf, then cook for 15 minutes – this will allow the cod to thaw and cook simultaneously. In the meantime, start making the béchamel sauce.

1. In a large skillet, add 6 tablespoons of butter and heat over medium heat. Once melted, add the flour and stir for 2 minutes – this combination, known as roux, will thicken the sauce. Remove from heat and pour in 1 liter of milk all at once. Whisk thoroughly to eliminate any lumps of flour. Place the pan back on high heat, pour in the remaining milk, and continue stirring with the whisk until it boils.
2. Once it reaches a boil, reduce the heat to medium and continue cooking for an additional 10 minutes, stirring occasionally until it thickens. Be careful not to let the sauce become too thick, as it will thicken further in the oven. Turn off the heat and season with nutmeg and salt to your preference. Pour the sauce into a bowl, scraping the bottom of the pan thoroughly (if there is a lot of sticky sauce, rinse with water to clean, since the same pan will be used to refresh the cod).
3. After cooking, strain the cod through a sieve, allowing the water to drain thoroughly—if the pieces are too big, press them through. Peel and finely chop the onion and garlic. Rinse and chop the chives.
4. Use the same pan (no need to clean) over medium heat to melt 1 tablespoon of butter. Add the onion, sprinkle with a pinch of salt, and sauté for 3 minutes until softened. Add the garlic and cook for 1 minute to release its aroma. Add the cod, season with ground pepper, and stir well. Allow it to cook for 2 minutes.
5. Turn off the heat and stir in the chopped chives and lemon zest. Add 1 1⁄2 cups of béchamel sauce and blend thoroughly. Taste and adjust the salt as needed. Pour into a bowl and set aside for assembling.

PARA MONTAGEM

Components

• 200 g of dry lasagna dough
• 1½ cups of finely shredded Parmesan cheese

Ready state

1. Set the oven to 200 °C (medium heat). Prepare a 25 cm by 35 cm baking dish.

1. To assemble the lasagna: Spread approximately 1 1⁄2 cups of béchamel sauce on the bottom of the baking dish. Layer pasta over the sauce, add half of the cod filling, sprinkle some grated Parmesan cheese on top, and drizzle with a bit more sauce.
2. Keep layering the dough alternately with filling, sauce, and grated Parmesan. Finish by spreading the remaining béchamel sauce over the top dough layer, ensuring it is fully covered. Sprinkle with grated Parmesan cheese and bake in the oven for approximately 30 minutes until golden and bubbly. Serve immediately.

Purchase only what is necessary.

Store

Set of 6 shallow bowls, Curry style

Set comprising 4 stainless steel pots, Zwilling

Cuisipro stainless steel whisk, 30.5 cm

Zwilling J.A Henckels stainless steel strainer

Chief Knife, Zwilling

Mondoceram Ceramic Roast, measuring 33.5 x 23.5 x 6.7 cm