Cod au Gratin

COD AU GRATIN

Jonathan Gushue, Executive Chef, Fogo Island Inn, Newfoundland

"A traditional gratin has become a lost art - lost in the ‘poop and scoop’ mentality of the 1980s. A real gratin is proudly displayed annually at The Gratin Festival in St. Pierre-Miquelon, a festival which changed the way I think of gratins. The layering of the flavours allows for a dish with much more dimension and gives the beautiful North Atlantic cod a chance to shine.”

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INGREDIENTS

Makes 2 medium gratin

  • 500ml whole milk

  • Kosher salt

  • White pepper

  • 900g fresh cod loin or soaked salt fish

  • 2 sprigs thyme

  • 60g unsalted butter

  • 1 large Spanish onion

  • 4 leeks, sliced, white parts only

  • 2 garlic cloves, minced

  • ½ lemon, juice only

  • 700ml cream (35% fat)

  • 325g gruyere, grated

  • White bread crumbs or Panko

RECIPE

Combine the milk with 250ml water then add the salt and pepper. Add the cod in a single layer and bring to a simmer. Set the fish aside and allow to cool in the liquid for 10 minutes before changing to a sheet pan lined with a towel to catch any moisture. Flake the cod and remove any bones.

In a separate pan melt half of the butter and add the leeks and onion, cook until soft but without color. Season the mixture with salt then add the garlic, pepper & cream,cook for approx 10 minutes until slightly thick.

Butter a gratin dish and put ¼ of the leek mixture in it followed by ¼ of the cheese. Spread the flaked cod over the cheese then divide the remaining leek mixture over the fish. Mix the bread crumbs with remaining cheese and add to the top the gratin evenly in a thin layer.

Cook in a 300°F oven for 30 minutes.