GRATIN OF SALT COD
Serves 4-6
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2 lb (900 g) waxy-variety potatoes,
boiled and sliced
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2 lb (900 g) salt cod, soaked in several
changes of water for a minimum 12 hours
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3 oz (75 g) butter
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6 small onions, sliced
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1 bayleaf
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1 sprig thyme
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3/4 pt (400 ml) Bechamel sauce made with
2 oz (50 g) butter and 2 oz (50 g) flour
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4 oz Gruyere cheese, grated
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pepper
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Give the cod a final rinse and cut into
big chunks.
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Poach in about 1/2 pt (275 ml) water with
the bay leaf, thyme and one of the onions.
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Gently sweat the other onions in 2 oz (50
g) of the butter and use the rest to grease a large gratin dish.
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After 5 minutes of cooking remove the
fish and remove any bones.
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Cover the bottom of the dish with
potatoes, pile on the onions and then fish, season with pepper and top
with the rest of the potatoes, then pour on the white sauce.
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Sprinkle on the cheese and bake at
375F/190C/gas mark 5 for about 40 minutes until nicely golden.
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