Bacallaros

Ingredients

• 700 g cod fillet
• 800 g potatoes
• 150 ml milk
• 60 g butter
• 200 g spinach
• 400 g beets
• 80 g olive oil
• 160 ml cream with 33% fat
• 320 g feta
• 4 g of dry oregano
• 4 g dry mint
• 4 g dry basil

Cooking

Step 1

Salt and pepper the cod fillet and cook in a steam bath for 8-10 minutes until tender.

Step 2

Peel potatoes and boil in salted water.

Step 3

Boil milk with butter. Add boiled milk to boiled potatoes, adding salt to taste. We crush potatoes with milk.

Step 4

Boil water. Dip spinach leaves into boiling water, remove, let drain, mix with mashed potatoes in a ratio of 1/3 with mashed potatoes.

Step 5

Boil the beets, rinse, peel and cut into rings.

Step 6

For the sauce, mix the cream with the feta, add all the dry spices, mix well until smooth.

Step 7

Serve: Put 200 g of mashed potatoes mixed with spinach on a plate, put sliced ​​​​beets on the side and pour over with olive oil. Put the cod on the puree, pour the sauce (60-70 g) into the gravy boat.