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Gratin Of Salt Cod

GRATIN OF SALT COD

 

Serves 4-6

  • 2 lb (900 g) waxy-variety potatoes, boiled and sliced

  • 2 lb (900 g) salt cod, soaked in several changes of water for a minimum 12 hours

  • 3 oz (75 g) butter

  • 6 small onions, sliced

  • 1 bayleaf

  • 1 sprig thyme

  • 3/4 pt (400 ml) Bechamel sauce made with 2 oz (50 g) butter and 2 oz (50 g) flour

  • 4 oz Gruyere cheese, grated

  • pepper

  1. Give the cod a final rinse and cut into big chunks.

  2. Poach in about 1/2 pt (275 ml) water with the bay leaf, thyme and one of the onions.

  3. Gently sweat the other onions in 2 oz (50 g) of the butter and use the rest to grease a large gratin dish.

  4. After 5 minutes of cooking remove the fish and remove any bones.

  5. 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.

  6. Sprinkle on the cheese and bake at 375F/190C/gas mark 5 for about 40 minutes until nicely golden.

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