The sea and the garden! Another way to present the fish and served type cake. In addition, supports perfectly eat in cold or temperate, so it is ideal to quit preparadito before you go down to the beach or the pool and is that this already smells like sea!
-2 medium-sized potatoes.
-1 jar of homemade Ratatouille.
-500 gr. of desalted.
-1 can of evaporated milk
-cheese au gratin.
-salt and pepper.
We cook the potatoes in warm water with a little salt, we check with a knife when they are done we turn them off and get water. Peel them and reserve.
We dry the cod that we should have in water about 48 hours before, changing the water every 12 hours. We set off in strips and set aside.
We prepare a source where we are going to serve and we put in the oven.
Cut the potatoes into slices and put a layer at the base of the source covering the bottom, then put a layer of pesto and distribute the cod, add another layer of Ratatouille and cover with a potato.
We turned the milk evaporated in a source part, add some pepper and salt to taste and pour carefully over our cod cake.
Finally, cover with cheese au gratin and introduce baked previously hot one 20 minutes at 190 °, milk will evaporate, and the flavors were unified.