Recipe by Paula.
They say that the Portuguese have 365 recipes for cod; one for every day of the year. We do love our cod and especially salt cod. This dish takes salt cod and combines it with fried potatoes, onions and a rich cream sauce. This is one of my favourite ways to prepare cod.
Salt cod is cod preserved in salt. It lasts a long time and is very portable but you must prepare it before using it. The first step in using salt cod is to soak it for at least 24 hours in cold water to remove the salt and plump the fish up. Change the water every 8 hours. The only way to make sure you don't have salty cod is to taste it. If it tastes too salty than keep soaking if for another few hours. There are some recipes that suggest you soak the salt cod in milk but I find that uncessary and a waste of good milk. Soak the cod in plenty of cold water and it will be fine. Enjoy!
2 tablespoons fresh lemon juice
1/4 cup dry white wine
1/2 cup heavy cream, room temperature
1. First make the béchamel sauce. In a medium sauce pan over medium heat, add butter and let it melt. Using a wooden spoon, stir in the flour and keep stirring for 2 minutes.
2. Add the hot milk and stir to combine. Keep stirring as the mixture thickens. Take off the heat
4. Pre-heat oven to 400°F.