Codfish Lagareiro
by
Thomas Troisgros
Codfish Lagareiro owes much of its popularity to its simplicity to make, but of course also to its incredible flavor!
This is the main course you are looking for.
Codfish is one of the most popular fishes used in Portuguese cuisine. And Codfish Lagareiro is one of the most popular dishes. This version is inspired by the classic Portuguese dish but adds a French twist.
- Level
Advanced
- Cooking
1h+
- Overral
2h+
- Ready
Sliced Chorizo
120gPitted Black Olive
2tbspGreen Bell Pepper
1Large Onion
1Garlic
1 cloveParsley
to tasteFlaky Salt
to taste
Herb-Infused Olive Oil
Extra Virgin Olive Oil
300mlDried Bay Leaf
4Thyme
2 sprigsRosemary
1 sprig
Cooked Potatoes
Small Waxy Potato
10Salt
2 pinches
Milk-Poached Cod
Unsalted Cod Fillet
800gMilk
2 cupsBay Leaf
4Garlic
4 cloves
Classic Mayonnaise
Egg
1Dijon Mustard
1tbspVegetable Oil
⅓ cupLime Juice
1tbspSalt
to tasteBlack Pepper
To taste
Aioli
Garlic
1 clove
Mollet Egg
Egg
1
Equipment
Cast-Iron Skillet
Whisk
Sliced Chorizo
120gPitted Black Olive
2tbspGreen Bell Pepper
1Large Onion
1Garlic
1 cloveParsley
to tasteFlaky Salt
to taste
Herb-Infused Olive Oil
Extra Virgin Olive Oil
300mlDried Bay Leaf
4Thyme
2 sprigsRosemary
1 sprig
Cooked Potatoes
Small Waxy Potato
10Salt
2 pinches
Milk-Poached Cod
Unsalted Cod Fillet
800gMilk
2 cupsBay Leaf
4Garlic
4 cloves
Classic Mayonnaise
Egg
1Dijon Mustard
1tbspVegetable Oil
⅓ cupLime Juice
1tbspSalt
to tasteBlack Pepper
To taste
Aioli
Garlic
1 clove
Mollet Egg
Egg
1
Equipment
Cast-Iron Skillet
Whisk
Codfish Lagareiro
Thomas Troisgros
Add 300ml of extra-virgin olive oil, 2 sprigs of thyme, 4 bay leafs and 1 sprig of rosemary to a pan
Set pan on medium-low heat and simmer for 5m. Remove from heat and let it cool
Transfer to a glass jar. The herb-infused oil is ready
Add 10 small waxy potatoes to a saucepan filled with cool water
Add 2pinches of salt
Bring to a boil and cook the potatoes until fork tender. Remove from water. The cooked potatoes are ready
Smash 4 cloves of garlic
Add 800g of cod fillet, 4 bay leaves and the garlic cloves to a small pot
Add 2 cups of milk. Bring the milk to a simmer over low heat
Cover and simmer for 8m until cooked. Remove the cod fillet from the milk
Break the fish into medium-sized flakes. Discard the skin. The milk-poached cod is ready
Crack 1 egg and separate the yolk
Add 1tbsp of dijon mustard to a medium bowl
Add the egg yolk. Whisk to combine
Add ⅓cup of vegetable oil in a thin stream while whisking until well emulsified
Add 1tbsp of lime juice
Add salt and black pepper to taste and whisk to combine. The mayonnaise is ready
Peel 1 garlic clove
Grate the garlic
Peel and mash ¼cup of the potatoes
Mix 3tbsp of mayonnaise with the potatoes
The aioli is ready
Peel 1 big onion, leaving the root end
Cut the onion into thick rings
Remove the ends, seeds and ribs of 1 green bell pepper
Cut the green bell pepper into thick strips
Blanch the onion rings in boiling water for 1m, reserve
Blanch the green bell pepper in boiling water for 1m, reserve
Add 2tbsp of the herb-infused olive oil to a hot ovenproof skillet over high heat. Smash 1¼cup of cooked potatoes on the hot oil
Add the onion and the green bell pepper. Flip the potatoes when golden brown
Add 1tbsp of the herb-infused olive oil and keep turning the vegetables to brown both sides
Grate and add 1 garlic clove
Add 120g of sliced chorizo
Add 1tbsp of the herb-infused olive oil
Add 2tbsp of pitted and chopped black olives. Add the the milk-poached cod
Take the skillet to a preheated oven at 200°C and roast for 7m until golden
Place 1 room temperature egg into a pot of simmering water. Cook for 6m until soft boiled
Transfer the boiled egg to an ice bath
Peel the egg. The mollet egg is ready
Garnish with 1 mollet egg and 1tbsp of aioli
Finish with parsley leaves and flaky salt to taste. The codfish lagareiro is ready
Enjoy!