Lasagna with Carasau Bread, Whipped Salt Cod, Caramelized Onion, and Parsley

Category: Appetizer or Main Course | Servings: 4 | Prep Time: 40 minutes

 

Ingredients:

  • 200 g (7 oz) desalted salt cod 
     
  • 100 ml (3.4 fl oz) milk or neutral plant-based milk (for dairy-free) 
     
  • 2 red onions 
     
  • 1 tsp brown sugar 
     
  • Carasau bread, softened 
     
  • Fresh parsley, chopped 
     
  • Extra virgin olive oil, salt, and black pepper 

 

Preparation:

  1. Prepare the salt cod cream 
    Simmer the salt cod in milk over low heat for 10 minutes. Drain and blend it while adding a steady stream of olive oil until soft and whipped. 

  2. Caramelize the onions 
    Slice the red onions thinly. Cook slowly with oil, a pinch of salt, and brown sugar until soft, dark, and sweet (about 25–30 minutes). 

  3. Layer the lasagna 
    Soften the carasau bread under running water or lightly steam it. In a metal ring mold or baking dish, alternate layers of carasau, baccalà cream, and caramelized onions. 

  4. Optional baking 
    Bake the assembled lasagnas at 180°C (350°F) for 10 minutes if you prefer them warm. They can also be served at room temperature. 

  5. Finish and serve 
    Garnish each portion with chopped fresh parsley and a grind of black pepper. Drizzle with extra virgin olive oil before serving. 

 

Why it pairs well: salt cod is an intense yet refined fish, brought to life by the beer’s freshness. The sweetness of the onion and the crispness of the pane carasau enhance the dish’s structure and complexity.