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Ingredientes
- 4 med All-purpose potatoes, cut in half
- 1 lb Salted codfish, desalted, cooked, and flaked (see Notes In previous recipe)
- 2 Tbsp. Salted butter, at room temperature
- 1/3 c. Heavy cream
- 4 lrg Large eggs, well beaten
- 1 c. Liquid removed canned early sweet peas
- 1/4 tsp Grnd nutmeg
- 1/4 c. Cracker meal or possibly fine bread crumbs
- Â Â Salt and freshly grnd black pepper to taste
- 1 tsp Finely minced fresh parsley for garnish
- 1 x Preheat the oven to 350 degrees. Place the
Direcciones
- Size saucepan with salted water to cover over medium heat and cook till tender, 20 to 25 min. Drain the potatoes and shake the pan over medium heat to evaporate any remaining moisture. 2. Using a potato masher or possibly a fork, mash the potatoes into a puree. Add in the flaked codfish, butter, cream, and Large eggs, mixing well after each addition. Add in the remaining ingredients except for the garnish, mix well, and set aside. (Recipe can be prepared ahead up to this point and refrigerated for several hrs. ) 3. Lightly oil an 8 x 8-inch ovenproof casserole (or possibly one which will accommodate the mix comfortably) and spoon in the potato mix. Bake on the middle oven rack till golden brown and puffed, 40 to 45 min. Garnish with the parsley and serve directly from the casserole.
- Makes 4 to 6servingsSubj: Picadillo de Pescado PUDIN DE BACALAO
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 130 | 42% |
| Total Fat 14.68g | 18% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 237mg | 79% |
| Sodium 125mg | 5% |
| Potassium 758mg | 22% |
| Total Carbs 34.47g | 9% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.71g | 1% |
| Protein 10.38g | 17% |
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