Ingredients
- 5 potatoes diced
- 2 leeks
- 400g shredded cod
- 1 onion
Bechamel sauce
- Almond flour
- Salt to taste
- Pepper to taste
Preparation | Bechamel Sauce
In a saucepan, combine a portion of the plant-based milk and the tablespoons of oat flour. Dissolve well.
Add the remaining milk and heat on the stove, stirring until it thickens. Season and add the grated cheese.
Preparation Method
- Boil the potatoes.
- In a pot, sauté the onion and leeks for 5 minutes. Add the shredded cod and wait another 10 minutes.
- In a baking dish, drizzle with olive oil, arrange sliced onion and leeks. Bake for 5 minutes using the grill function.
- Cover with the white sauce. Sprinkle with almond flour.
- Bake at 180ºC for about 20 minutes and then an additional 5-10 minutes to gratinate.
