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Cream Cod with Filo Pastry

Fish A- A+

Preparation Time: MEDIUM
Cost: ECONOMICAL
Serves: 4

INGREDIENTS:

  • 400g Boiled and shredded cod
  • 150g Onion julienne
  • 10g Chopped garlic
  • 2dl Gallo First Crop 2016.2017
  • 300g Fried potatoes in cubes
  • 750ml Béchamel sauce
  • 40g Grated "Ilha"cheese
  • 250ml Cream
  • 40g Filo pastry
  • Salt to taste
  • Pepper to taste

PREPARATION:
Braise the garlic and onion in Gallo First Crop 2016.2017.
Add the cod and the potatoes and fold everything nicely.
Add the béchamel sauce and cream and allow to boil.
Check the seasoning.
Place in aluminium rings and set aside.
Cut the filo pastry into large strips and brush with Gallo First Crop 2016.2017.
Stick the pastry around the rings, place the cheese on top of the cod and place in an oven at 180ºc for 10m, au gratin.
Remove the ring before serving, so the filo pastry surrounds the cod.

CHEF'S TIP:
Serve with Gallo First Crop 2016.2017, diced tomatoes and chopped parsley.

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