COD AND POTATOES GRATIN

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Here we love cod. In all its forms… fried, creamed in the oven, you name it. And this recipe from the very nice chef Stefano Barbato is truly a discovery. It’s a somewhat laborious dish, but really good and tasty, and you’ll certainly make a good impression.

Ingredients for 2-4 people

  • 300-400 g of desalted cod fillet pre-cooked under vacuum (if you want to start from a fresh base, allow a little more time to cook the cod)
  • 5 or 6 large potatoes
  • 1 shallot
  • extra virgin olive oil, salt and pepper
  • 1 clove of garlic
  • laurel
  • lemon peel
  • 350 ml of milk
  • 100 ml of fresh cream
  • Grated Parmesan cheese

Fill a pan with water and put the lemon peel, 2-3 bay leaves and a dressed garlic opened in half.

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Bring to the boil and dip the cod fillets in and cook them for 5 minutes. Drain and place the cod in a bowl to cool.

Peel the potatoes and cut them into rounds about half a cm thick and place them in cold water for 10 minutes. Finely slice the shallot.

Remove the aromas and, in the same water, boil the potatoes for 5-7 minutes after they come back to the boil. Drain and place in a bowl, add salt and pepper and add 100 ml of cold milk to stop cooking.

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In the meantime, place a pan on the heat and heat a little oil and pour in the sliced ​​shallot, let it brown and add the cod and the rest of the milk (about 250 ml) and cook for a few minutes until the milk has thickened a little. dried.

Take a not too large baking tray, grease the bottom and cover it with the potatoes, then pour the baccaà on top and spread it with your fingers.

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Cover again with potatoes and pour over the leftover milk (the one used to cool the potatoes) and the fresh cream.

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Cover with parmesan, a sprinkling of pepper and a drizzle of oil. If you want you can also add a little bit of breadcrumbs, to have a more “croustillon” effect.

Bake at 190°C until the potatoes are well cooked and have formed a crust with the parmesan. And here’s your cod and potato flan au gratin!

Good Good Good!

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