Cod with Cream
Ingredients
- 600 gSalted cod (desalted and flaked)
- 800 gPotato (finely diced)
- 2 pcOnion (thinly sliced)
- 3 pcGarlic (minced)
- 40 gUnsalted butter
- 40 gWheat flour
- 500 mlWhole milk
- 200 mlCream
- 100 gEmmental cheese (grated)
- 100 mlExtra virgin olive oil
- 1 pcBay leaf
- 1 pinchNutmeg
- 1 pinchBlack pepper ground
Method
Tender cod flakes and potato cubes bound in a velvety cream sauce. The dish emerges from the oven with a bubbling, golden-brown cheese crust.
- 1
Place the pre-desalted cod in a pot of cold water with the bay leaf. Bring to a simmer. Once the water starts trembling, cook for 10 minutes. Drain and flake the flesh, removing any bones; it should come apart in large white flakes.
- 2
Cut the potatoes into small 1 cm cubes. Sauté them in olive oil until they are tender and lightly colored. A knife tip should slide in easily. Drain them well.
- 3
Slice the onions and mince the garlic. In a pan, sauté them with a drizzle of oil without browning. Add the flaked cod and mix well to combine the flavors for 5 minutes.
- 4
Make a roux with the butter and flour. Gradually pour in the milk while whisking until the sauce thickens and coats the back of a spoon. Remove from heat, stir in the cream and nutmeg. Season generously with pepper.
- 5
Mix the cod, potatoes, and two-thirds of the sauce. Pour into a baking dish, top with the remaining sauce, and sprinkle with emmental. Bake at 200°C until the crust is golden brown.
Frequently asked questions
How do you get this dish right?
- Never salt the sauce, the cod will provide all the necessary salt even after desalting.
- For a truly smooth sauce, stir in the cream away from the heat.
- If the sauce is too thick, loosen it with a bit of the cod's poaching water.
How long does this dish keep?
Store for 3 days in the refrigerator in an airtight container. Reheat in the oven at 150°C to preserve the sauce's texture.
