Bacalao lasagna
Foto: Studio Dreyer+Hensley
Inspired by Ålesund’s proud clipfish (dried and salted cod) tradition, pupils in the 6th grade at Hatlane School have created a baked dish with a local twist. Layered with potatoes, clipfish and a creamy sauce, and finished with crispy chorizo, this lasagna gives new life to the classic bacalao.
20-40 min
Enkel
Foto: Studio Dreyer+Hensley
Ingredienser
Porsjoner
800 g soaked and desalted clipfish loins (dried and salted cod), boneless
4 large potatoes
1 bell pepper
1 onion
1½ chili peppers
2 cloves garlic
Approx. 50 g chorizo
200–300 g white cheese, grated (e.g. semi-hard cheese)
Small sweet tomatoes
Fresh thyme
Béchamel Sauce
50 g butter
2 tbsp wheat flour
3 dl cream
3 dl milk
Salt and freshly ground black pepper
- Preheat the oven to 200°C / 400°F, using top and bottom heat.
- Slice the potatoes thinly. Place them in a saucepan, cover with water and boil for about 5 minutes, until almost tender. Drain and set aside.
- Finely chop the chili and garlic. Cut the onion and bell pepper into medium-sized pieces. Sauté the garlic and chili in a frying pan with a little oil. Add the onion and bell pepper and cook until a little softened.
- Cut the clipfish into medium-sized pieces.
- To make the béchamel sauce, melt the butter in a saucepan and whisk in the flour. Gradually add the cream and milk, stirring constantly. Let the sauce simmer until it thickens and the raw flour taste disappears. Season with salt and freshly ground black pepper. If the sauce is too thin, whisk in a little more flour.
- Layer the clipfish, parboiled potatoes and vegetables in a greased ovenproof dish. Pour the béchamel sauce over the layers and sprinkle a suitable amount of cheese on top.
- Place the dish on the middle rack of the oven and bake for about 20 minutes.
- Cut the chorizo into small pieces and fry until crispy. Sprinkle the crispy chorizo and fresh thyme over the finished lasagna.
- Serve hot, with fresh tomatoes on the side and, if desired, good bread and butter.