Plate Class

PUBLISHED : Friday, 20 November, 1998, 12:00am
UPDATED : Friday, 20 November, 1998, 12:00am

I ate this dish at the Portuguese promotion going on now at the Cafe in the Ritz-Carlton, where chef Miguel Castro e Silva is cooking up a storm.

Chef e Silva is at the Cafe only until tomorrow, so if you do not have time to taste his specialties, you may want to make this dish at home.

Bacalhau (salt cod) needs to be soaked for 24 hours in frequently changed cold water.

Bacalhau Conde Da Fuancha 500 grams salt codfish, soaked 500 grams potatoes, boiled with the skin on 150 ml olive oil 2 cloves garlic, minced 1 tbs chopped parsley 300 ml cream Grated Emmenthal Cheese Poach the codfish until tender and remove all skin and bones. Mash it as much as possible. Peel the boiled potatoes and mash them with a fork, then mix in with the codfish, olive oil and garlic. Stir mixture with a wooden spoon while slowly adding the cream and parsley, then put in an oven-proof pan or skillet and sprinkle with grated cheese.

Bake for about 10 minutes in pre-heated 250-degree-Celsius oven until hot and golden brown. Serve hot, accompanied by a salad and vinaigrette sauce.