2 Codfish necks
4 loaves
1 l of milk
75 g of butter
40 g of flour
100 g of courgette
100 g of carrots
50 g red onion
1 clove of garlic
4 lettuce leaves
Olive oil q.b.
Vinegar q.b.
black pepper q.b.
Nutmeg q.b.
Flower of salt q.b.
Place the Codfish necks on a tray, drizzle with olive oil and bake at 170ºC for 8 minutes. Let cool and shred.
Cut the courgette and carrot into julienne strips (long thin strips). Mince the red onion and garlic clove. In a pan, place a drizzle of olive oil with the sliced garlic and red onion, let it sauté slightly and add the remaining vegetables. Remove from heat. Drizzle with plenty of vinegar. Season with flower of salt .
In a pan, melt the butter, add the flour and stir with a wire rod, letting it cook for a few moments.
Gradually add the milk, stirring constantly, letting it cook until you reach the desired consistency. Season with fleur de sel, black pepper and nutmeg.
Add the shredded necks and grind.
Open the bread, place the cod bechamel, then the vegetables marinade and finish with a lettuce leaf.
