Cod gratin with aioli and potatoes recipe
I love cod, and there are many cod recipes and they are all delicious. In addition, during the Easter season it is consumed a lot and delicious dishes are prepared.
This dish is delicious, so if you want to look good it is a safe dish because it is very good. In addition to being good, cod offers us many nutritional benefits, such as its excellent protein and low fat. This dish is very complete accompanied by potatoes and the aioli that gives it a different touch. Keep reading and discovering how to make cod gratin with aioli and potatoes, you will surely like it!
Ingredients to make Cod au gratin with aioli and
potatoes:
- 6 pieces of salted cod
- 4 potatoes
- 4 tablespoons flour
- 1 glass of olive oil
- for the aioli
- 1 egg
- 1 cloves of garlic
- 1 glass of sunflower oil
- 1 pinch of salt
How to make Cod gratin with aioli and potatoes:
- Prepare the ingredients to make the cod gratin with aioli and potatoes.
- Peel and cut the potatoes into very thin slices or as for potato omelet. Then, we put them in a microwave-safe dish, add a splash of olive oil and a little salt, and cook the potatoes in the microwave at 800W until soft. They can also be prepared in a pan and fried until tender.
- While the potatoes are cooking, flour the cod.
- In a frying pan with plenty of olive oil, fry the battered cod. Reserve to continue with the recipe for cod gratin with aioli and potatoes.
- Place the cooked potatoes on a baking tray.
- On top we put the pieces of code.
- We prepare the aioli. To do this, in a glass we put a good jet of sunflower oil and the chopped garlic.
- We put the whole egg and a pinch of salt in the glass.
- With the arm of the turmoil, we make the aioli beating without stopping and paying attention so that it does not cut.
- We put a couple of tablespoons of aioli on each piece of cod. Once this is done, we put the fish in the oven with the gratin on.
- When the aioli is golden, we take it out and that’s it. This cod gratin with aioli and potatoes is very good! Accompanied by a green salad, it is an exquisite dish.
