Recipe

Salt Cod And Leek Gratin Recipe

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Ingredients

Directions

Step #1 Soak the salt cod in cold water a minimum of 24 hrs, changing water as often as possible.
Step #2 Rinse before using.
Step #3 In a large pot, cover the soaked, rinsed cod with fresh cold water.
Step #4 Add garlic cloves & bay leaves.
Step #5 Bring to a boil & reduce heat to low.
Step #6 Simmer until the fish flakes to the touch.
Step #7 Drain off the water & let fish cool.
Step #8 Discard bay leaves & garlic cloves.
Step #9 When fish is cool, separate into small flakes.
Step #10 Set aside.
Step #11 Preheat oven to 375°F (190°C).
Step #12 Cook leeks carefully in 1/4 c butter & 1/4 c olive oil until soft, seasoning lightly with salt, cayenne & black pepper.
Step #13 Add to the flaked cod & toss together carefully.
Step #14 Set aside.
Step #15 Prepare a béchamel sauce by using a wooden spoon to mix second 1/4 (50 mL) c butter with flour over med-heat/flame.
Step #16 Whisk in milk slowly, stirring constantly until béchamel sauce is thick & smooth.
Step #17 Remove from heat; cool slightly.
Step #18 Mix together béchamel sauce, Gruyère, leek & cod mixture.
Step #19 Pour into a 3 or 4 c heat-proof buttered baking dish, dot with butter & bake in preheated oven for 15 to 20 mins.
Step #20 Gratin should be crisp, golden & bubbling.
Step #21 Garnish with black olives & a sprig of Italian parsley, if desired.
Step #22 Serve with toasted baguette or crisp flatbreads.
Enjoy the Salt Cod & Leek Gratin recipe