Cod with Mushrooms and Coconut Sauce

Cod with Mushrooms and Coconut Sauce

Ingredients:
500 grs. cod cooked and shredded
Other Ingredients:
 1 large onion, chopped or grated2 large ripe tomatoes, chopped peeled seeded1 cup (tea) of chopped parsley with stems2 chopped red or green peppers into thin strips100 grs. grated Parmesan cheese (optional)150 grs. large green olives pitted200-300 grams. canned mushrooms drained and rinsed.4 to 6 boiled eggs halved
White Sauce With Coconut Milk
350 ml of coconut milk, or the necessary100 grs. butter or margarine4 tablespoons (soup) of wheat flour1 cup (tea) of grated onion6 beaten egg yolks6 egg whites beaten stiff firm

How to Prepare the Bechamel Sauce:
Bring a frying pan to the fire with the butter until melted, add the onion, leave the fire until wilted, add the flour stirring constantly until cooked, add the coconut milk and let the fire by 5'A 8'minutos or until the cream is cooked. Reserve.How to Prepare the cod:

Leave the shredded cod to soak for 12 hours in the refrigerator changing the water several times.
In a pan sauté the tomatoes with the onion peppers, add the cod mushrooms, leave the fire for 5 '10'Minutos, even cook the flour.Do not miss the 10 'minute.Stir in white sauce, the beaten yolks, then well mixed add the egg whites.Place in an ovenproof dish cod already mixed with white sauce and mushrooms.Sprinkle over grated cheese or breadcrumbs with grated cheese, equal parts. Bake gratin.Before serving sprinkle green olives and parsley with stems chopped scallions and thinly sliced.Accompanying salad of lettuce, grated carrots, sliced ​​onion and cherry tomatoes,With white rice and Quibebe (mature braised pumpkin).Garnish with boiled eggs. Place among the gems, half black olive. Basket of tomatoes with parsley leaves and large leaves of mint.