Coming from the azores Islands, I am inspired to cook a lot of seafood. Because I work crazy hours, I want something that is quick, easy, and good for me and my husband. My family gets together a least once a week, and they look forward to eating different foods from our culture, since their wives are both Canadian, and don't cook a lot. The dish is served on a plain white plate, drizzled with a bit of olive oil over it, and some green and black olives surrounding it. Very simple, but elegant.
Portion size8 servings
Yukon Gold potatoes
Cook potatoes in a large pot in salted boiling water. Add cod at the last 5 minutes of cooking the potatoes. Drain and cool. Meanwhile, heat olive oil in a large skillet. Add onoins and garlic, and cook until translucent, being careful not to let onions burn, add mushrooms and cook until soft, add spinach, continue to cook until spinach is soft. Add salt and pepper. Remove to a bowl. In the same skillet, add the remaining olive oil and butter or margarine, add flour, and cook stirring with a wire wisk. Slowly add milk and wine and continue to stir until thick and smooth. Add egg yolks, salt and pepper and continue to cook for another 2 minutes. Slice potatoes, and place in the bottom of a large cassarole dish, layer cod over top, then onion mixture. Pour white sauce over top, covering onion mixture. Sprinkle cheese evenly over top. Bake in a 400F oven for 30 minutes or until cheese is golden brown. Serve on a plain dish drizzled with olive oil and green and black olives