Bacalhau Trás-os-Montes (salted cod au gratin with black olives)

Ingredients for Bacalhau Trás-os-Montes (salted cod au gratin with black olives)

Instructions for Bacalhau Trás-os-Montes (salted cod au gratin with black olives)

To prepare the Bacalhau Trás-os-Montes (salted cod au gratin with black olives) recipe, please follow these instructions:

Begin the day before putting the fish in soft clip at least 12 hours in a bowl with as much cold water that the fish are covered. Change the water several times.

Rinse cut the fish under running water and slice the skin and bone of klipfiske discs. Place them in a greased ovenproof dish. Warm the milk up until it begins to Pearl in the edge. Pour the cut the fish and let stand one hour. Pour the milk from.

Heat oven up to 170 degrees (C). Pour olive oil over the fish and fry it in the middle of the oven for approx. 15 minutes. Brush the fish every now and then with the oil. Put 1 ½ slice of ham and a tomato slice on each piece of fish and fry an additional 5 minutes.

Fit the egg yolks through a coarse sieve set over the fish and sprinkle the coarsely chopped olives and parsley over just before the dish is made on the table.