Preparation: 60 min
Servings:
4 people
Difficulty:
Low
Dish:
Main
Ingredients:
1kg of onions;
Oil
8 cloves of garlic;
1kg of potatoes for baking;
4 previously soaked cod fillets;
½ cornbread;
100g of ham;
Flower of Salt;
Black Pepper;
Preparation
1. Preheat the oven to 170ºC.
2. Prepare the crumble, line a baking tray with baking paper and arrange the slices of ham on top, without overlapping them. Bake for 20 minutes until crispy.
3. Raise the oven temperature to 180ºC.
4. In a food processor, place the sliced cornbread, 2 cloves of garlic, 2 tablespoons of olive oil and a pinch of fleur de sel. Blend until you obtain a homogeneous mixture. Transfer to a baking tray and bake for about 25 minutes, stirring occasionally, until golden and crispy.
5. Let the ham cool and break half of it into small pieces with your hands, wrap it in the cornbread and set aside.
6. Cut the onions into half moons and place in a non-stick frying pan. Add the olive oil and cook over medium heat for 5 minutes. Add a pinch of salt and pepper and 3 minced garlic cloves. Lower the heat and cook for about 20 minutes.
7. Meanwhile, pre-cook the potatoes. In a saucepan, add salt and 3 crushed garlic cloves. Add the potatoes and bring to the boil. Cook for about 15 minutes.
8. Remove the potatoes and add the cod to the boiling water and cook for just 4 minutes, then remove the cod.
9. Punch each of the potatoes.
10. Arrange the onions on a baking tray, spreading them evenly, place the cod fillets on top and the potatoes around them. Drizzle with olive oil and bake at 180ºC for 15 minutes.
11. Flake the cod, discarding the skin and bones.
12. Serve in layers, starting with the potatoes, followed by the onions and then the cod flakes seasoned with fleur de sel and pepper. Finish with the crumble and a “tile” of ham.
