Ingredients:
1 kg cod fillets
4 leeks.
3 cloves garlic 1 l.
milk 80 gr.
flour 60 gr. Butter
ground pepper grated nutmeg Salt
olive oil
100 gr. Pistachios
Preparation:
In a pan sauté chopped leeks and garlic in a little olive oil, once ready well drained the oil reserve. Make a white sauce with milk, flour and butter to which add a little grated nutmeg, about 50 gr. pistachios, sautéed leeks and season. The bechamel with all the ingredients is passed through the mixer arm, then in a pan with olive oil fry the cod loins previously desalted and floured. To serve cover the cod with the sauce and garnish with ground or chopped pistachios.
