Baccalà in White Sauce, or Baccalà in Salsa Bianca: This dish made with salt cod is surprisingly tasty!

See Also

About Baccalà and other recipes for it

La Galleria Del Pesce, The Fish Gallery

Selecting Fresh Fish and Figuring Cooking Times

Ingredients

• 1 pound (500 g) soaked baccalà
  
• 1 potato, weighing about 1/3 of a pound (150 g), boiled and diced
  
• 1/2 cup unsalted butter
  
• 3 tablespoons flour
  
• 1 1/4 cups milk
  
• A scant 1/4 teaspoon of nutmeg, or 1/2 teaspoon of curry powder
  
• 2 hard-boiled eggs, cut into slices
  
• A small bunch of minced parsley
  
• Salt and pepper to taste

• Prep Time: 2,900 minutes
• Cook Time: 30 minutes

• Total Time: 2,930 minutes

Preparation

Boil the baccalà for five minutes, drain it, peel off its skin, remove its spines, and break it into small pieces.

Make a béchamel sauce by melting the butter, stirring in the flour, and cooking till the flour starts to brown. Then, stirring briskly, slowly add the milk in a thin stream; should lumps form stir them out before adding more milk. Stirring constantly, continue cooking until the sauce thickens, about five minutes, then stir in the nutmeg or curry powder.

Mix the potato, baccalà, parsley, and béchamel sauce together in a bowl, taste for seasoning, and let the dish sit for five minutes. Serve, garnished with the hard boiled eggs.

Will serve four to six as a second course or two to four as a main course. A wine? White, and I might be tempted by a Soave.