José Avillez - Eggs Scrambled With Dried Salt Cod, Onions and Potatoes (Bacalhau à Brás)
In 2005, the International Gastronomy Academy considered him "Future's Chef", and in 2010 chef José Avillez won a Michelin star for the Tavares restaurant, in Lisbon. Through his life he worked with the greatest names in the national and international cuisine, such as Maria de Lourdes Modesto, José Bento dos Santos, Alain Ducasse, Ferran Adrià or Claude Troigos.
Alongside he works at Tavares, edits cookbooks, engaged in the restaurant and catering business and already signed three wines from Quinta do Monte D'Oiro. He suggests us a delicious Eggs scrambled with dried salt cod, onions and potatoes.
Video
Ingredients
- 100g of flaked cod
- 40g of onion
- 1 egg + 2 yolks
- 5g chopped parsley
- 100g potato sticks
- 5 olives
- Salt and oil to taste
Onion Sauce:
- 1 kg of sliced onions
- 100g of chopped garlic
- 2 bay leaves
- salt, pepper and olive oil to taste
Preparation
Sautee the onion and garlic, with the bay leaf, in some olive oil.
Add the flaked cod, and mix with the onion.
After beating and straining, add the eggs and, on a very low heat, stir the mixture continually so that it doesn’t stick and so that it maintains a creamy texture. At the same time start adding the potato sticks, saving some for the end together with the chopped parsley.
Garnish with olives and chopped parsley.
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