BACALAITOS – TROPICAL CHEESE
|1 16oz package Tropical Filetes de Bacalao (Boned Salted Pollock)|
|1 cup water|
|1 cup all- purpose flour|
|1 large egg|
|1 tsp baking powder|
|1 tsp chopped fresh cilantro|
|½ tsp garlic powder|
|1 onion, diced|
|Vegetable oil for frying|
- 1 Boil the bacalao in water; drain well to remove the excess salt. Repeat process 2-3 times. Cool and shred the fish. Combine all of the ingredients together in a separate bowl and add the bacalao. Mix thoroughly. Fill a skillet halfway with cooking oil at medium heat. When the oil is hot, drop heaping tablespoonfuls spoonfuls of the mixture and cook until the color changes to a golden brown. (About 2 minutes, turning once). Lay the bacalaitos on paper towels to soak up the excess oil.
SALTED POLLOCK FISH PIE RECIPE | DELICIOUS. MAGAZINE
Provided by: Gill Meller.
Total time: 1 hours 55 minutes
Prep time: 45 minutes
Cook time: 1 hours 10 minutes
Yield: Serves 6
|1kg white floury potatoes, such as desiree or Maris Piper|
|1 large onion, thinly sliced|
|4-6 garlic cloves, thinly sliced|
|2 tbsp chopped fresh marjoram, plus marjoram flower stems to decorate|
|500ml double cream|
|300-400g thoroughly soaked salted pollock or cod fillets, skinned and sliced into small pieces|
|You’ll also need…|
|1.5 litre round baking dish, 20-25cm in diameter and 5cm deep|
- Heat the oven to 180°C/160°C fan/gas 4. Peel, then slice the potatoes thinly into 2-3mm rounds. Put the slices in a large heatproof bowl along with the onion, garlic and chopped marjoram, then season with plenty of black pepper (the fish will bring salt into the mix). Put the cream in a small pan over a medium heat and bring it up to a simmer. Pour the hot cream over the potatoes, then turn the slices to combine.
- Arrange a relatively neat layer of overlapping potatoes in the bottom of the round baking dish. Scatter over some of the sliced salted fish, then make a second layer of overlapping potatoes. Continue in this way until you have used up all the fish and potatoes, finishing with a layer of potatoes on top. Pour over all the remaining cream from the bowl. Decorate the top with a couple of marjoram flower stems, which I think look beautiful and dry brittle as glass in the oven – but of course, they aren’t essential.
- Put the pie in the oven and bake for 60-70 minutes, pressing the potato layers down firmly once or twice during cooking using a spatula. The pie is ready when the potatoes are tender, the top layer is golden and the sauce is bubbling. Remove it from the oven and allow it time to settle – it will be much better, and still nice and hot, after 30 minutes of resting. Serve with a green salad or lemony steamed broccoli.
Calories 648kcals, FatContent 45.6g (27.9g saturated), ProteinContent 21.6g, CarbohydrateContent 36g (4.5g sugars), FiberContent 4.1g