Ingredientes
Bacalhau
- 800g de bacalhau dessalgado em posta
- 1 litro de leite integral
- Tomilho, louro e alecrim
- 1 cabeça de alho cortada ao meio
Brandade
- 6 fatias de pão de forma sem casca
- 1 xícara (chá) de leite do bacalhau
- 2 colheres (sopa) de azeite
- 1 cebola grande picada
- 2 dentes de alho picados
- 1 cenoura grande ralada
- Sal e pimenta a gosto
- Bacalhau desfiado
Molho Bechamel
- 2 colheres (sopa) de farinha de trigo
- 2 colheres (sopa) de manteiga
- O restante do leite do bacalhau
- Noz-moscada, pimenta do reino e sal a gosto
Montagem
- 1 xícara (chá) de queijo parmesão ralado
Modo de preparo
Numa panela média coloque o leite com as ervas e o alho. Quando ferver desligue o fogo, adicione o bacalhau, tampe a panela e deixe ali por 15 min. Com uma escumadeira, retire o bacalhau, deixe esfriar e desfie com as mãos. Coe o leite e reserve.
Rasgue o pão com as mãos, coloque em uma tigela e despeje 1 xícara do leite quente sobre ele. Misture bem e reserve.
Aqueça uma panela média em fogo alto, adicione o azeite e a cebola e refogue por 2 min. Acrescente o alho e a cenoura e refogue por mais 3 min. Junte o bacalhau desfiado e siga refogando, mexendo de vez em quando. Deixe secar bem, leva de 5 a 10 min. em fogo alto. Desligue o fogo, adicione o purê de pão e misture. Prove e, se necessário, ajuste o sal.
Derreta a manteiga em uma panela média, junte a farinha de trigo e deixe cozinhar por dois minutos, sempre mexendo com um batedor de arame (fouet). Junte o restante do leite do bacalhau aos poucos, sempre mexendo. Leva aproximadamente 5 min. para engrossar. Tempere com noz-moscada, sal e pimenta do reino. Junte metade do molho bechamel ao creme de bacalhau e misture bem.
Unte um refratário com manteiga, faça uma camada com o creme de bacalhau, cubra com o restante do molho bechamel e polvilhe com o parmesão. Leve ao forno preaquecido a 180°C para gratinar por 20 a 30 min. Sirva acompanhado de torradas ou de arroz branco com batata palha e uma saladinha de folhas verdes.
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