CookEat Recipe
Salt Cod au Gratin
Shredded desalted cod in a creamy milk sauce, baked with grated Parmesan and small pieces of butter.
Method
Steps
Step 1
Use commercially desalted shredded cod intended for cooking. If frozen, thaw it in the refrigerator and drain it well. Check for skin and bones and remove any found. Weigh one and a half pounds in this prepared raw state, then gently rub the shreds apart between clean hands.
Step 2
Bring one quart of water to a boil. Add the cod and cook for about five minutes. Drain on a sieve and press out the water with a spoon; keep all the same fish for the sauce.
Step 3
Heat a conventional oven to 190 Celsius. Set aside half an ounce of the butter in very small pieces for the topping. Melt the remaining one ounce in a saucepan, add the ounce of flour and stir over heat for one minute.
Step 4
Gradually stir in the two and a half gills of hot milk. Mix well and bring to a boil. Add all the drained cod, one saltspoon of cayenne and one saltspoon of grated nutmeg. Mix well and cook gently for about five minutes.
Step 5
Transfer the hot mixture to an oven-safe baking dish. Sprinkle the two tablespoons of grated Parmesan over it and distribute the reserved butter pieces on top. Bake for about ten minutes, continuing until the top is golden, the sauce is hot and bubbling, and the thick fish-rich centres reach at least 70 Celsius. Serve promptly.
Cooked it? Rate it.
Cooked 0 times