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Bacalhau Espiritual with Green Salad

Bacalhau espiritual is a Portuguese gratin of flaked desalted cod, carrots and a gruyère béchamel. It serves 4, takes about 60 minutes, rates as medium difficulty, and costs €4.40 per person. The trick is pressing the cod dry and keeping the béchamel creamy but never runny.

Tonight, bacalhau espiritual, that Portuguese gratin of flaked salt cod, carrots and béchamel, light as a little soufflé, with a green salad.

Bacalhau Espiritual with Green Salad
Total time
1 h
Difficulty
Medium
Cost per person
€4.40
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Under its golden crust, bacalhau espiritual hides a surprisingly airy texture. The flaked cod melts into the béchamel until it almost disappears, while the carrots bring a bit of sweetness and crunch. This isn't a heavy fish bake, it's closer to a generous soufflé than a classic Portuguese cod dish.

It's a good fit for a Sunday evening in fall or winter, when you have a bit of time but don't feel like hosting a big dinner. It takes some organizing between desalting the cod and building the three components, but nothing technical. Paired with a green salad, it makes a full meal that's a nice change from the usual baked fish.

The ingredients

4 people

Fish counter

  • Desalted salt cod 600 g

Fruits and vegetables

  • Carrots 3
  • Onion 1
  • Green salad 1

Dairy

  • Butter 50 g
  • Milk 60 cl
  • Grated gruyère 80 g

Pantry

  • Flouroften in the pantry 50 g
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 3 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Gluten, Lactose

The step by step recipe

  1. Poach the cod in simmering water, drain it, remove the skin and bones, then flake it. 8 min

    Feel through the flakes with your fingers for any stray bones.

  2. Coarsely grate the carrots and sauté them with the chopped onion in part of the butter. 8 min

    Keep the cooking short, the carrots should stay slightly crisp.

  3. Make a béchamel with the remaining butter, the flour and the milk, season with nutmeg and pepper. 10 min

    Skip the salt, the cod already brings plenty.

  4. Mix the cod, carrots and béchamel together, pour into a baking dish and cover with gruyère.

    The mixture should be creamy but not runny.

  5. Bake at 200°C until golden on top, and serve with the salad dressed in oil and vinegar. 25 min

    Finish under the broiler for a nice crust.

Our tips to get it right

  • Desalt the cod well ahead of time, changing the water several times over 24 to 48 hours, otherwise the dish will taste too salty even without added salt.
  • Grate the carrots in a food processor if you have one, it's faster and gives a more even texture in the gratin.
  • If the béchamel thickens too fast, add warm milk little by little instead of cold, to avoid lumps.

The variations

  • Swap the salt cod for fresh poached cod if you don't have time to desalt a salted one, the flavor will be milder.
  • For a vegetarian version, replace the cod with hearts of palm or shredded artichoke hearts, and add a pinch of salt.
  • For a faster version, use a ready made béchamel and pre grated carrots, the gratin will be ready in 35 minutes.

What to serve it with

  • Green salad with olive oil
  • Dry Portuguese white wine
  • Grilled country bread

Storage

The gratin keeps for 2 days in the fridge in a covered dish. It freezes well before the final baking step. To reheat, put it back in the oven at 180°C until hot all the way through.

Questions about this dish

Can you use fresh cod instead of salt cod?

Yes, poach fresh cod for a few minutes then flake it like you would salt cod. The flavor will be milder and less salty, so season the béchamel lightly.

How do you properly desalt the cod?

Soak the cod in cold water and change the water 2 to 3 times over 24 to 48 hours. Taste a small poached piece before using it to check the salt level.

Can this gratin be made ahead?

Yes, prepare the cod, carrot and béchamel mixture the day before, pour it into the dish and top with gruyère. Bake the next day, adding a few extra minutes if it goes in cold from the fridge.

Is this dish good for kids?

The creamy texture can appeal to kids, but the strong cod flavor and nutmeg might surprise younger palates. Serve a small portion first to test the waters.

How long does it take to make a bacalhau espiritual with green salad?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a bacalhau espiritual with green salad?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bacalhau espiritual with green salad cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose. Always check the labels of the products you buy.

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