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Pastelón de bacalao a la crema

Categoría
Pescados y mariscos
Dificultad
Medio
Porciones
4

Ingredientes

  • 1 taza de harina
  • 1 huevo
  • 1 pizca de sal
  • 1 pizca de azúcar
  • 2 cucharadas de manteca
  • 1/4 taza de agua
  • 1 libra de bacalao desalado y desmenuzado
  • 1 cebolla cortada en cubitos pequeños
  • 1 manojo de perejil picadito
  • 3 dientes de ajo triturados
  • 2 tallos de puerro picadito
  • 1 cucharadita de hinojo
  • 1 libra queso mozzarella cortado en cubos
  • 3 cucharadas de harina
  • 1/2 taza de crema de leche
  • 2 cucharadas de mantequilla
  • 1 cucharadita de nuez moscada
  • Pizca de sal
  • 1 taza de queso parmesano.

Preparación

  1. Para la preparación de la masa, en un bowl tamizamos la harina y agregamos sal, azúcar, huevo y manteca.
  2. Mezclamos bien con una cuchara plástica con movimientos envolventes.
  3. Después que esté todo bien mezclado, procedemos a agregar poco a poco el agua a la mezcla, removiendo hasta compactar.
  4. Luego comenzamos a amasar hasta obtener un masa firme que no se pegue de las manos.
  5. Envolvemos la masa con papel encerado y dejamos reposar.
  6. Aparte, ponchamos la cebolla y el ajo, y cuando estén agregamos el bacalao junto con el puerro y el perejil. Reservamos.
  7. Pasados 20 minutos de la masa estar en reposo, procedemos a extenderla y formamos un cilindro; cerramos uno de los extremos con la ayuda de un tenedor.
  8. Aparte, mezclamos el bacalao con el queso mozzarella y una parte de la bechamel.
  9. Rellenamos el cilindro de la masa con la mezcla de bacalao y colocamos por encima el queso parmesano.
  10. Llevamos al horno que debe estar previamente calentado a una temperatura de 200ºC, y horneamos por unos 30 minutos.
  11. Servimos con la bechamel restante por encima.