Gratinated salt cod with leeks and potatoes

Ingredients

For 1 serving

• Salt cod90 g
• Leek1
• Potatoes150 g
• Breadcrumbs10 g
• Extra virgin olive oil8 g
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

In season: October – March

Method

1. Heat a conventional oven to 200 °C. Trim the tough green part and roots of the leek, slice it into thin rounds and rinse well to remove any grit; peel the potatoes and slice them thinly, about 3 mm.
2. Spread the leek and potatoes in a baking tray, dress with half the oil and a pinch of salt and add half a glass of water to the bottom.
3. Bake for 20 minutes, until the potatoes are nearly tender and the leek is soft.
4. Meanwhile rinse the pre-soaked salt cod, remove the skin and bones and cut it into pieces of about 4 cm; chop the parsley and mix it with the breadcrumbs.
5. Lay the cod on the vegetables, cover with the parsley breadcrumbs, drizzle with the remaining oil and cook for another 15 minutes, until golden on top and the fish flakes; don't salt the cod, as it is already salty.