Baccalà a’la Napoli
You will not regret serving this dish to friends and family.
1 kg potatoes
1 dl single cream
1/2 cup pesto
150 g Bacon + bacon fat
1 clove chopped garlic
800 g diluted and purified clipfish/baccalà
Boil water and let the fish pull in hot water for 10 min
Peel the potatoes and cook them tender. Mash the potatoes with cream, pesto, bacon and bacon fat and chopped garlic. Season with salt and pepper. Add the mash layered with baccalà and sliced tomatoes. Begin and end with the mash. Top it with white cheese.
Let it bake in the oven at 200 degrees - until the cheese is melted and golden.
Here you can buy Presidium Baccalà da Møre og Romsdal.