| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Chez, Bruno |
1 |
servings |
INGREDIENTS
|
|
Salt cod |
|
|
Butter |
|
|
Bay leaf |
| 1 |
ds |
White wine |
|
|
Peppercorns |
|
|
Water |
|
|
Potatoes; peeled and thinly |
|
|
; sliced |
|
|
Flour |
|
|
Butter for b.chamel |
|
|
Milk |
|
|
Nutmeg |
|
|
Parsley leaves |
|
|
Chopped garlic |
|
|
Onions; sliced thinly |
|
|
Smooth mustard |
|
|
Cream |
|
|
Grated cheese |
INSTRUCTIONS
Boil a pan of water with black peppercorns, bay leaf and wine. Put the cod
into the pan and simmer for about 20 minutes. Boil and cool the milk. Melt
some butter in another pan and add the flour. Cook for about 30 seconds
until the mixture turns white, then stir in the cooled milk. Add grated
nutmeg and leave to simmer for 20-30 minutes. Drain the cod and leave to
cool.
In another pan, melt some butter and sweat the onions and garlic. Flake the
cod, removing any bones. Add mustard, cream and onions to the b.chamel,
whisk then add cod and parsley to the sauce. Boil the potatoes in salted
water for a few minutes.
Butter a gratin dish, pour the mixture into the dish and place the potatoes
on top. Layer the cod mix and the potatoes until all are used up, then
sprinkle grated cheese on the top. Bake in the oven for 30 minutes.
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Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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