Bacalhau albardado é um prato típico de Portugal, em que os pedaços de bacalhau demolhado são fritos num polme ou
numa massa de farinha levedada. É normalmente servido com salada, com arroz de feijão (ou outro). A diferença entre o bacalhau albardado
e as pataniscas é que no bacalhau
albardado este é separado em lascas ou cortado em pequenos bocados e passado no
polme antes de fritar. Este prato
é parecido com a preparação basca chamada fritada de bacalhau.
Em Águeda
o bacalhau albardado é acompanhado de puré
de batata com um molho de cebola refogada em azeite e gemas de ovos, guarnecido com salsa picada.
No norte (entre Douro Litoral e Minho) é muito normal este
bacalhau aparecer como petisco ou uma bela refeição.
Pode ser confecionado cru ou cozido. Eu prefiro cru.
Aprendi a fazer o bacalhau albardado de duas maneiras
diferentes:
A minha tia fazia uma massa leveda com a qual envolvia as tiras
de bacalhau e deixava fritar. Esta massa era vertida diretamente numa pequena frigideira
que era colocada num lume brando e quando a massa começava a cozer então
colocava as tiras de bacalhau e enrolava este na massa até ficar frito.
O da minha avó era mais simples. Simplesmente passava os bocados
de bacalhau pelo polme e fritava.
Bacalhau albardado em cebolada
minhota
4 doses
4 lombos de bacalhau demolhado
4 cebolas médias cortadas em rodelas
Alho a gosto
Louro q.b.
Colorau q.b.
Pimenta preta q.b.
2 ou 3 colheres (sopa) de vinagre
1 dl de leite
Azeite q.b.
óleo q.b. (para fritar o bacalhau)
Farinha q.b.
1 ovo
2 colheres (sopa) de leite ou de água
Comece por cortar o bacalhau a seu gosto (em filetes, tiras etc.)
e mergulhe este durante algum tempo em leite temperado com alho, pimenta. (se o
bacalhau estiver muito demolhado poderá necessitar de um pouco de sal)
Entretanto faça um polme dissolvendo a farinha no leite e no
ovo. (pode temperar esta com um pouco de alho em pó, mas não é obrigatório)
Passe o bacalhau pelo polme e frite em óleo como faz normalmente
com os filetes.
Deixe escorrer em papel absorvente depois de fritos.
Faça um refogado com azeite, a cebola cortada em rodelas, alho,
louro, colorau, e pimenta mas não deixe fritar demais. Por último regue com o
vinagre e deixe levantar fervura.
Sirva o bacalhau acompanhado de batatas fritas regado com a
cebolada.
Bom apetite.
Foto bay Mário Cerdeira
Albacore cod is a typical dish from
Portugal, in which pieces of cod that are soaked are fried in a meatball or in
a mass of leavened flour. It is usually served with salad, with bean (or other)
rice. The difference between grilled cod and fried codfish is that on codfish
it is segregated into slivers or cut into small bites and passed in the codfish
before frying. This dish is similar to the Basque preparation called cod fry.
In Águeda the codfish is accompanied by
mashed potatoes with an onion sauce fried in olive oil and egg yolks, garnished
with chopped parsley.
In the north (between Douro Litoral and Minho) it is very normal for this cod to appear as a snack or a nice meal.
In the north (between Douro Litoral and Minho) it is very normal for this cod to appear as a snack or a nice meal.
Can be prepped raw or cooked. I prefer raw.
I learned how to make Albacore cod in two different ways:
My aunt made a leavened dough with which she wrapped the strips of cod and let it fry. This dough was poured directly into a small frying pan which was placed on a low heat and when the dough began to cook it would then place the strips of cod and wrap this in the dough until fried.
My grandmothers was simpler. He simply passed the bits of cod on the chicken and fried it.
I learned how to make Albacore cod in two different ways:
My aunt made a leavened dough with which she wrapped the strips of cod and let it fry. This dough was poured directly into a small frying pan which was placed on a low heat and when the dough began to cook it would then place the strips of cod and wrap this in the dough until fried.
My grandmothers was simpler. He simply passed the bits of cod on the chicken and fried it.
Albacore Cod with minced beef onion (4 doses)
4 tender loins of cod
4 medium onions cut into slices
Garlic
Blonde (as needed).
Colorau (as needed)
Black pepper (as needed)
2 or 3 tablespoons of vinegar
1 dl of milk
Olive oil (as needed)
Oil (as needed) (To fry the cod)
Flour (as needed)
1 egg
2 tablespoons milk or water
4 medium onions cut into slices
Garlic
Blonde (as needed).
Colorau (as needed)
Black pepper (as needed)
2 or 3 tablespoons of vinegar
1 dl of milk
Olive oil (as needed)
Oil (as needed) (To fry the cod)
Flour (as needed)
1 egg
2 tablespoons milk or water
Begin by cutting the cod to your liking
(fillets, strips etc.) and immerse this for some time in seasoned milk with
garlic, pepper. (If the cod is very soak you may need a little salt)
Meanwhile, make a polme by dissolving the flour in the milk and egg. (You can season this with a little garlic powder, but it is not mandatory)
Pass the cod through the polme and fry in oil as you normally do with the fillets.
Let it drain on absorbent paper after frying.
Make a stir-fry with olive oil, onion cut into slices, garlic, bay leaf, paprika, and pepper but do not let it fry too much. Finally drizzle with vinegar and bring to the boil.
Serve the cod accompanied with fried potatoes sprinkled with the onion.
Enjoy your food.
Meanwhile, make a polme by dissolving the flour in the milk and egg. (You can season this with a little garlic powder, but it is not mandatory)
Pass the cod through the polme and fry in oil as you normally do with the fillets.
Let it drain on absorbent paper after frying.
Make a stir-fry with olive oil, onion cut into slices, garlic, bay leaf, paprika, and pepper but do not let it fry too much. Finally drizzle with vinegar and bring to the boil.
Serve the cod accompanied with fried potatoes sprinkled with the onion.
Enjoy your food.
Sem comentários:
Enviar um comentário