French cod casserole

French cod casserole

1kg cod fillet, better on skin
600 g of potatoes
juice of half a small lemon
4 cloves of garlic
100 ml of milk
100 g cream fresh
300 ml extra virgin olive oil
a pinch of grated nutmeg
a pinch of dried thyme
1 bay leaf
salt, freshly ground black pepper

Step 1
Peel the potatoes, pour boiling water, bring to a boil and cook under a lid without salt until soft, about 20 minutes. Crush and finely chop 3 cloves of garlic.
Step 2
Put the cod in a pan with 2 liters of cold water, bring to a boil over low heat. Add thyme and bay leaf, cook for 8 minutes. Remove from heat and let it brew for 5 minutes.
Step 3
Throw the cod into a colander (no broth needed), free from skin and, if you find, bones. Separate the pulp into small pieces and return them back to the pan.
Step 4
At the same time, in a saucepan, heat the milk almost to a boil, after mixing it with cream fresh, in the other — olive oil.
Step 5
Put the cod pan on low heat and, stirring vigorously, in small portions, alternately, introduce milk and olive oil until a homogeneous mass is obtained.
Remove from heat.
Step 6
When the potatoes are ready, drain the water from the pan, crush the potatoes in mashed potatoes. Mix mashed potatoes with cod, add lemon juice, garlic, nutmeg, salt and black pepper.
Mix everything well. If the mashed potatoes seem too thick, add milk.
Step 7
Rub the baking dish with the remaining clove of garlic, cutting it in half. Pour the remaining olive oil into the mold, distribute it more or less evenly. Put the resulting mashed potatoes and smooth with a spoon soaked in water.
 Put the mold in the oven preheated to the maximum (but not more than 250 ° С) temperature, best of all in the “convection + grill” mode, until a golden crust is formed, 10-15 minutes.

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