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BAKALAR À ZÉ DO PIPO

Tradicionalno portugalsko jelo

Sastojci:

1 kg krumpira, oguljen i narezan na komade
5 g maslaca
1 dl mlijeka
4 komada (odsoljenog) bakalara
maslinovo ulje
2 češnja češnjaka, narezana na listiće
2 manja luka, narezana na tanke listiće
1 dl bijelog vina
1 žlica sitno nasjeckanih kiselih krastavaca – po želji
2 dl majoneze
sol i papar
muškatni oraščić
brašno

Priprema:

Krumpir skuhajte u slanoj vodi. Ocijedite pa napravite pire. Dodajte maslac, sol, papar, muškatni oraščić i mlijeko. Dobro izmiješajte.
Pećnicu zagrijte na 220 ºC.
Bakalar osušite, uvaljajte u brašno i prepržite na vrućem ulju da dobije koricu. Izvadite ga iz tave i složite u vatrostalnu posudu.
Na ulju na kojem ste pržili ribu, kratko propirjajte luk i češnjak da postanu staklasti. Dodajte vino i pirjajte još minutu-dvije. Prelijte preko ribe. Ako želite, sve pospite komadićima kiselih krastavaca.
Po ribi premažite tanak sloj majoneze.
Uz pomoć vrećice za ukrašavanje kolača, istiskujte ružice pire krumpira oko ribe.
Pecite 20 minuta.

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CODFISH ZÉ DO PIPO STYLE

A traditional Portuguese dish

Ingredients:

1 kg potatoes, peeled and sliced
5 g butter
1 dl milk
4 cod fillets (soaked)
olive oil
2 cloves garlic, thinly sliced
2 small onions, thinly sliced
1 dl white wine
1 tbsp pickles, finely chopped (optional)
2 dl mayonnaise
salt and pepper
nutmeg
flour

Method:

Cook the potatoes in salted water. Drain and mash. Add the butter and milk and season with salt, pepper and nutmeg. Stir well.
Preheat the oven to 220 ºC.
Dry the cod fillets, dust with flour and fry in hot oil until a crust forms. Remove from the pan and arrange in an oven-proof dish.
Briefly sauté the onion and garlic in the same oil, until translucent. Pour in the wine and simmer for a minute or two Pour over the fish. Sprinkle with chopped pickles (optional).
Spread a thin layer of mayonnaise over the fish.
Use a pastry bag to pipe out “potato roses” around the fish.
Bake for 20 minutes.

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