Delícia Cremosa 108 g
Milk 250 ml
Sour cream 125 ml
Garlic clove 1 pc
Medium potatoes, peeled, unwashed and sliced 4 pcs
Salt, nutmeg and as much white pepper as needed
Small leeks, only the white part, cut into small slices 1 pc
Small red onion, cut into slices 1 pc
Large garlic cloves, cut into slivers 2 pc
Slices of codfish, desalted 1 kg
Red bell pepper, cut into slices 1/4 pc
Green bell pepper, cut into slices 1/3 pc
Black olives, as much as needed
ENFORMED
1. Place the milk, cream, garlic, nutmeg, salt and black pepper in a saucepan and heat.
2. Add the potato slices and cook until al dente. Set aside.
3. Separately, heat half of the Delícia Canola vegetable cream in a frying pan.
4. Add the leeks and fry lightly.
5. Remove from the pan, add the remaining Delícia Canola vegetable cream and allow the onions to wilt.
6. Set aside a few onion rings for decoration.
MONTAGE
7. Fold a sheet of baking paper twice and cut it into 6 strips 10 cm long x 5 cm high.
8. Line the sides of 6 medium-sized rimmed or removable-bottom pans with them and place them on a baking sheet.
9. Place a layer of potatoes on the bottom, a layer of leeks, a layer of onions, drizzle with a little of the cooking stock, repeat and finish with a layer of potatoes.
10. Bake in a preheated oven at 180°C for 20 minutes.
LASCAS DE BACALHAU
11. Heat 2 tablespoons of Delícia Canola vegetable cream in a frying pan.
12. Add the garlic chips, brown them lightly, remove and set aside.
13. Add 2 more spoonfuls of Delícia Canola and brown the cod chips.
14. Remove and set aside.
15. Finally, lightly brown the peppers.
16. Remove the potatoes from the oven, arrange the cod chips interspersed with the slices of peppers and onions and the garlic and olive chips.
17. Return to the oven, bake for another 15 to 20 minutes, remove from the oven, drizzle with the remaining Delícia Canola vegetable cream and serve immediately.
