Bacalhau a Gomes de Sá
The secret national dish of Portugal. I used this recipe:
https://www.eatclub.tv/rezept/bacalhau-a-gomes-de-sa-portugiesischer-stockfisch
I fried the potatoes lightly because I wanted a few roast flavors. I used the goose fat from the St. Martin’s goose – very tasty.
I recently baked the de Buyer pan again. The onions slipped on the non-stick coating as if they were on ice. Who needs Teflon then?
I simmered the bacalhau in milk, together with bay leaf. Simple is best.
Almost finished.
