Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 1 lb salt cod filet, soaked in cold water for 12-24 hours;

  3. 1 lb steamed crayfish tails, coarsly chopped;

  4. 1 lb mushrooms, brushed clean and sliced;

  5. 3 cups fish broth;

  6. 3 cups creme fraiche or Mexican crema;

  7. 1 large onion, minced;

  8. 4 tbsp fresh dill, minced (tough stems removed);

  9. 1 bay leaf;

  10. 1 tsp black peppercorns;

  11. 6 large baking potatoes;

  12. 6 tbsp sour cream;

  13. vegetable oil;

  14. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat the oven to 350 F. Cover pre-soaked salt cod with boiling water, add bay leaf and peppercorns, and let simmer for 15 minutes. Remove the fish (do not discard the liquid), cool, and chop into cubes. Add unpeeled potatoes to the cod cooking liquid (add more water, if necessary) and simmer for 20 minutes. Slightly cool the parboiled potatoes, peel, and cut into quaters. Warm vegetable oil in a skillet and saute the mushrooms, stirring, until they have reabsorbed their liquid, about 15 minutes. Remove and set aside. Add more vegetable oil to the skillet and saute the onions until they have become translucent and slightly golden. Whisk together fish stock and creme fraiche or Mexican crema until completely blended. Season very generously with freshly ground black pepper and add dill. Whisk again. Place one quartered potato on the bottom of each individual crock. Distribute the cod and crayfish among the crocks, then the mushrooms and the onions. Pour the fish stock mixture into each crock until all ingredients are completely covered. Cover the crocks and place in the oven for 1 hour. Then, remove the lids, top each crock with 1 tbsp of sour cream, increase the oven temperature to 400 F and bake for 15 more minutes. Remove from the oven and let stand for 5 minutes before serving.


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