Saturday, February 12

#43 [Bacalhau à Selmis]

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Long ago in Brazil, we had this recipe at Christmas. Now, Selma has given me the chance to repeat the success.
It is in fact what they call "Bacalhau com Natas" in Portugal, but with a bit of dutch color, given the difficulty of finding the same ingredients.


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First, find a good bacalhau, salted. Let it soak and change the water from time to time, to wash the excess of salt.

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Put into a pan and cook it for around 8 minutes.

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In the meantime cut two onions in rings


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Heat a pan and pour some olive oil into it



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Add the onion rings and fry it. I have used sweet onions because I love its taste.



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In the meantime, drain the bacalhau...




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Keep stirring the onions,

Chop the bacalhau.... and (my variation) add it to the onions leaving it to fry a bit:



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Pour the mix into an oven pot ( sorry I dont remember the name of it):

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Fry some potatoes a bit:



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In the meantime soak the mix onions x bacalhau with cream... I have used ready-made cream but I think it would be better with home-made bechamel.



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Spread the potatoes over:



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Spread parmigiano cheese over:



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The basilicum is hier just because I loved it, but is not part of the recipe...
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Just put your mix into the oven and wait until it's crusty and golden...
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And it is ready. It is really delicious! It has a Portugal taste for sure.

For the next time: try it with home-made bechamel sauce, add a bit of mustard to the sauce and use a bigger aperture on my lens!

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