Cod au gratin

  • For 4 people
  • 200 g Clipfish (dried and salted cod)
  • 800 g potatoes
  • Salt
  • 1 EL + 40 g butter
  • 175 ml Milk
  • grated nutmeg
  • 1 Stick of leek
  • 2 Garlic cloves
  • 1 EL Oil
  • Pepper
  • 6 stem (s) Parsley
  • 40 g Breadcrumbs
  • fat
60 minutes
very easy
1.
Soak the fish in cold water (at least 24 hours), change the water regularly
2.
Boil water in a suitable pot bring the fish to the simmer for about 10 minutes. Drain and again for about 10 minutes in fresh watersimmer. Remove the fish, let it cool down a bit and pluck it into pieces
3.
Peel the potatoes, wash them, cut them into small pieces and cook in salted water for about 20 minutes. Drain the potatoes. Add 1 tbsp butter and milk and mash to a puree. Season the puree with salt and nutmeg
4.
Clean and wash the leek and cut into thin slices. Peel and chop the garlic. Heat oil in a pan. Fry the leek and garlic in it over a medium heat while stirring for 4–5 minutes, mix in the fish. Season with pepper and lightly salt
5.
Wash the parsley, shake dry and chop the leaves. Put the leek mix in a greased casserole dish, spread the puree on top. Melt 40 g butter, stir in breadcrumbs and half of the parsley. Spread the butter crumbs on the puree and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes. Sprinkle with the rest of the parsley before serving
6.
Wait approx. 24 hours
1 portion approx:
  • 410 kcal
  • 1720 kJ
  • 29 g protein
  • 15 g fat
  • 34 g carbohydrates

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