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Alaska Pollock “migas” with cream







1 hour

  • 500 gr of soaked alaska pollock "migas"
  • 1 Kg of potatoes, cutted into cubes
  • 3 medium onions, cutted into half moons
  • 3 cloves of garlic, chopped
  • 1 bay leaf
  • 125 ml of olive oil
  • 40 gr of butter
  • 40 gr of flour
  • 250 ml of cream
  • 600 ml of milk
  • Salt as needed
  • Nutmeg as needed
  • Black pepper as needed
  • Half lemon
  • Grated cheese as needed
  • Frying oil


  1. 1

    Cook the "migas" in a pan with water (enough to cover them) for 5 minutes.

  2. 2

    Remove and reserve. Save 200 ml of the cooking water to make the béchamel sauce.

  3. 3

    Fry the potatoes in very hot oil. After frying, place them in a container with absorbent paper.

  4. 4

    In another pan, heat the butter. Once hot, add the flour and mix very well.

  5. 5

    Continuing to stir very well, add the "migas" cooking water, the milk and the cream.

  6. 6

    After boiling, season with salt, pepper, nutmeg and a few drops of lemon. Stir and turn off the heat.

  7. 7

    In another pan, heat the oil and add the onions, the garlic and the bay leaf. Stir and let it cook.

  8. 8

    When the onion is golden, add the "migas", stir and let it cook a little more.

  9. 9

    After a few minutes, remove the bay leaf and add the fried potatoes, mixing well.

  10. 10

    Then add 2/3 of the béchamel sauce, stir well and turn off the heat.

  11. 11

    Brush a tray with olive oil and add the "migas" mixture, spreading it well.

  12. 12

    Place the remaining béchamel on top, spreading it to cover the "migas" and sprinkle with the grated cheese.

  13. 13

    Bake in the oven, preheated to 220º, for about 15 to 20 minutes.

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