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Bacalao Gratinado con Alioli | Baked Cod
(0)
35 min
Under an hour
Knuspr-Küche
Zartes Kabeljaufilet mit einer goldbraun überbackenen Knoblauch-Aioli-Kruste auf saftigem Kartoffel-Zwiebel-Bett – ein herzhafter spanischer Herbstklassiker.
Preparation method
Preparation & potato bed
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan). Peel the potatoes and slice them into thin, about 3–4 mm thick slices. Peel the yellow onions and cut them into thin half rings.
Heat 20 ml of olive oil in a large pan. Gently sauté the potato slices and onions over medium heat for about 8–10 minutes until they soften slightly and become translucent. Season with a little sea salt and pepper. Then spread evenly over the bottom of an ovenproof baking dish.
Mix the aioli & prepare the fish
For the aioli, peel the garlic cloves and mince very finely or press through a garlic press. Stir the minced garlic into the mayonnaise together with 10 ml of olive oil until a creamy garlic spread forms. Season with a pinch of sea salt.
Chef's tip
Catalan kitchen tip: If you like the aioli even fluffier, you can fold in a teaspoon of whipped egg white (muselina de alioli). Keep an eye on the dish while broiling – the aioli browns very quickly under the grill during the last few minutes.
40 min
Under an hour
