Bacalhau com natas of Norway

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  • Cod Norway: 4 Put
  • Potatoes: 1 kg
  • Bechamel sauce: 500 ml
  • Eggs: 3
  • Onions: 2
  • Garlic: 3
  • Flour: 40 g
  • Butter: 40 g
  • Milk: 2.5 dl
  • Cream: 2.5 dl
  • Cheese or bread crumbs: 1 Teaspoon
  • Olive oil: 1 dl
  • Salt: taste.
  • Pepper: taste.
  • Nutmeg: taste.
  • Juice lemon: taste.


Cook the cod of Norway previously steeped, remove the skin and bones, and chip. Book the cooking water cod.

Bake the potatoes and undo them until you get a puree.

Cut the onions into half moons and saute in olive oil, add chopped garlic.

Join the chips cod, let it cook a little more, put the mashed potatoes and get involved.

Stir in 2/3 of the bechamel sauce on the prepared earlier and place the mixture in the oven tray, greased with a little butter.

Cover the surface with the remaining sauce, sprinkle with cheese or bread crumbs and bake in the oven until golden brown.

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