Recipe for the month of February
Fricassée of Cod with Herb cakes
by Chef Luís Baena
Fricassée of cod:
Flake the cod.
Fry the chopped onion in butter and the remaining half of the olive oil
Add the flour and gradually pour in the cooking water and the milk. Mix the egg yolks with the lemon juice and put in. Add the cod and the chopped parsley.
Adjust the seasoning and texture.
Mix the flour and yeast, add the beaten eggs and salt.
Mix these with the herb mixture; pass through a chinois and leave to rest for 30 minutes.
Place into individual silicone cases and microwave on high (50”to70”).
Pour the fricassée mixture into the centre of the herb cases and serve with the tomato confit.
See the recipe on YouTube.
Note: Recipes are only available in Portuguese and English.