Bacalhau com Natas (Portuguese Cod with Cream)

Ingredients

• 800 g Salted Cod (desalted) (soaked for 2 days, drained and shredded)
• 500 g Potatoes (peeled and cut into 1 cm cubes)
• 30 ml Olive Oil (for coating potatoes in the air‑fryer)
• 100 g Unsalted Butter (for béchamel sauce)
• 100 g All-Purpose Flour (for béchamel roux)
• 1000 ml Whole Milk (full‑fat for béchamel)
• 300 ml Heavy Cream (adds richness to the sauce)
• 5 ml Dijon Mustard (1 tsp, optional flavor boost)
• 15 ml Lemon Juice (freshly squeezed, about 1 tbsp)
• 1 Egg Yolk (large, tempered into sauce)
• to taste Salt (adjust seasoning)
• to taste Black Pepper (freshly ground)
• 50 g Grated Cheese (optional, for topping (Parmesan or Portuguese cheese))

Instructions

1. Boil the Cod

   Drain the pre‑soaked cod, place it in a large pot with fresh water, bring to a gentle boil and simmer for 8‑10 minutes until the flesh is tender. Remove, let cool slightly and shred into large flakes, keeping the skin on top to prevent pieces from falling apart.

   Time: PT10M

   Temperature: Boiling

2. Prepare the Potatoes

   Peel the potatoes and cut them into uniform 1 cm cubes. Rinse, pat dry and toss with 1‑2 tbsp olive oil.

   Time: PT10M

3. Air‑Fry the Potatoes

   Preheat the air‑fryer to 200 °C. Spread the potatoes in a single layer and cook for 15 minutes, shaking the basket halfway through, until golden but not overly crisp.

   Time: PT15M

   Temperature: 200°C

4. Sauté the Potatoes

   Heat a generous drizzle of olive oil in a large skillet over medium heat. Add the air‑fried potatoes and sauté for 3‑4 minutes until the edges are slightly softened.

   Time: PT5M

   Temperature: Medium

5. Make the Béchamel Sauce

   Melt the butter in a saucepan over medium heat (2 minutes). Stir in the flour and cook for 2 minutes to form a light roux. Gradually whisk in the milk, continuing to whisk until the sauce thickens and coats the back of a spoon (about 5 minutes).

   Time: PT10M

   Temperature: Medium

6. Finish the Sauce

   Remove the saucepan from heat. Stir in the heavy cream, Dijon mustard, lemon juice, and season with salt and pepper. Temper the egg yolk by whisking in a small amount of the hot sauce, then combine back into the pan and return to low heat for 2 minutes, stirring constantly.

   Time: PT5M

   Temperature: Low

7. Assemble the Dish

   In an ovenproof baking dish, spread the shredded cod evenly, top with the sautéed potatoes, and pour the béchamel sauce over everything. Sprinkle optional grated cheese on top.

   Time: PT5M

8. Bake

   Preheat the oven to 180 °C. Bake the assembled dish for 20 minutes, or until the top is lightly golden and the sauce is bubbling.

   Time: PT20M

   Temperature: 180°C

9. Rest Before Serving

   Remove from the oven and let the dish rest for 15 minutes. This allows the sauce to set and makes slicing easier.

   Time: PT15M

Nutrition Facts

Calories

1100

Protein

30 g

Carbohydrates

70 g

Fat

70 g

Fiber

5 g