Bacalao al horno con huevo y bechamel

Ingredientes

• 3 desalted cod steaks (about 800 grams (1 3/4 pounds))
• 2 eggs
• 1 kg (2 1/4 pounds) potatoes
• 200 ml (1/2 pint) whipping cream
• 1 medium onion
• Pepper (to taste)
• 50 ml (1/4 cup) olive oil
• Parsley (to taste)
• Salt (to taste)
• 350 ml (1 1/2 cups) béchamel sauce

Preparación

1. 1

   Put the cod steaks in a saucepan with water and boil over high heat. When starts boiling, reduce to low heat and cook for approximately 6 to 7 minutes. When the cod is cooked, drain it with a skimmer. Remove the skin and bones and flake it with a fork. Season with some pepper and set aside.

2. 2

   Bake the eggs in a saucepan. When the eggs are cooked, peel them and cut into slices; set aside.

3. 3

   Meanwhile, peel and wash the potatoes. Cut them into small cubes, season with salt and fry in hot oil (don’t fry too much). When the potatoes are fried, place them on a plate with absorbent paper.

4. 4

   Put the olive oil and the sliced onions in a saucepan and saute over low heat until the onion starts to turn slightly golden. Add the potatoes and the cod, stir gently with a spoon and cook about 2 to 3 minutes, stirring occasionally. Turn off the heat and sprinkle with chopped parsley.

5. 5

   Preheat the oven to 180ºC (350ºF).

6. 6

   In a bowl, whisk together the cream and the béchamel.

7. 7

   In a rectangular baking dish, put the cod and potatoes mixture. Garnish with the egg slices and cover with the béchamel and cream mixture. Bake for 20 to 25 minutes until golden.

8. 8

   Turn off the oven and serve.