Place salt cod in cold water and
allow to soak for 30 minutes. Pour out water, wash and soak again.
Repeat two or three times until the salt is washed out. Drain and cut
into large portions for boiling in a casserole pan.
Peel potatoes. Boil in water until
very soft and ready to mash. Remove from pan and drain. Add 2
tablespoons of butter and mash to a puree. Add 2 eggs and 1 1/2 cups
milk. Mash and blend well together until soft and fluffy. Add a pinch
of ground black pepper and half the grated cheddar cheese.
Boil the salt cod until very tender,
but not soft. Use a skewer to test. Remove from the pan and drain.
Flake the salt cod with a fork into
very small pieces. Remove fish bones if any.
Add 1 tablespoon of butter in a
casserole pan with 1 tablespoon olive oil. Heat pan under medium heat.
Fry finely chopped onions until transparent with 1 teaspoon finely
crushed garlic. Add flaked salt cod and reduce heat to low. Fry until
salt cod starts to cook. Add the remaining cheddar cheese and finely
chopped parsley. Mix well and cook together for another 2 minutes
until the salt cod flakes are well blended with the onions and cheese.
Add the mashed potatoes to the pan
and mix well with the salt cod mixture. Add 1/2 cup milk Stir cook the
mixture until very creamy. Mix well. Taste for salt. Add more salt if
desired.
Heat oven to 250 degrees centigrade.
Butter an oven proof gratin dish.
Transfer mashed potato and salt cod mixture into the gratin dish.
Spread uniformly and top with bread crumbs and parmesan cheese.
Place gratin dish in oven (mid
position). When the gratin starts to cook, reduce heat to 200 degrees
centigrade. Cook until topping turns golden brown.
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