Salt Cod baked in the Pan

Posted by Carme Pla on Dec 9, 2010 in In the Kitchen, Recipes | 1 comment

This is a traditional dish of the Catalan cuisine, with simple preparation and spectacular results. A perfect dish for winter; we are talking about salt cod baked in the pan, fantastic as long as it’s perfectly desalted and tender, not overcooked.

I love the side-dish the students of Via Magna prepared to accompany the cod: grilled spring onions.

Ingredients (20 seats):

• Desalted cod fillets ( 180 gr. per person)
• Flour (for the breadcrumb)
• 40 gr. paprika
• ½ cup white wine
• 1 clove of garlic (sliced)
• 50 gr. choped parsley
• 1 l. olive oil
• 60 spring onions (garnish)

Preparation:

Dry the desalted cod with a cloth. Coat with flour.

Heat a frying pan, with some olive oil. Fry the cod until slightly brown, leaving them undercooked inside, bearing in mind they will be cooked in the oven afterwards. No salt added at all.

Place the cod on a baking oven pan.

SAUCE

In the same oil we have fried the cod, fry the sliced garlic. Then add the paprika and the white wine. Reduce a bit.

Once reduced, put this sauce on the cod. Sprinkle with parsley.

Finally, put it in the oven for a few minutes.

Et voilà.

Garnish:

Clean the spring onions and cook them slightly. Remove and drain.

Grill the spring onions both sides.

Serve the dish. Bon Appetit!

[Show as slideshow]