Cabillaud Gratine
This is one of those dishes that you know you will cook again and again. The secret is in the court bouillon which gives the sauce a lovely, delicate, fruity flavour that compliments the fish perfectly.It turns a normal, every day dish into something a little more special.
Any firm white fish can be used, don't worry too much if it breaks up when getting it out of the pan, just remove the skin and flake into large pieces before putting into the serving dish.
CABILLAUD GRATINEAny firm white fish can be used, don't worry too much if it breaks up when getting it out of the pan, just remove the skin and flake into large pieces before putting into the serving dish.
(Cod in white sauce)
Serves 4
INGREDIENTS:
1 ½ lb (680g) cod fillets or any firm white fish, with skin on
court bouillon:
1 pt (473ml) water
½ pt (237ml) white wine
2 tbsp white wine vinegar
2 carrots, sliced
1 onion, sliced
2 celery stalks, chopped
½ tsp salt
1 bay leaf
4 sprigs parsley
2 sprigs thyme
6 peppercorns
sauce:
2 tbsp butter
1 ½ tbsp plain flour
5 fl.oz (148ml) milk, warmed
salt and pepper to taste
2 oz (56g) parmesan cheese, grated
2 oz (56g) dry white breadcrumbs
1 oz (28g) butter
METHOD:
Put all the ingredients for the court bouillon in a large saucepan wide enough to take the fish fillets.
Bring to the boil, reduce the heat to low and simmer for 30 minutes.
Remove the pan from the heat and leave to cool until lukewarm.
Place the fish in the court bouillon and return the pan to a low heat. Poach the fish gently for 10-12 minutes or until it flakes easily when tested with a fork.
Carefully remove the fish and set aside to cool slightly before removing the skin.
Place in a heat proof serving dish and keep warm.
Strain the court bouillon into a measuring jug, discarding the vegetables and flavourings, and reserving 5 fl.oz (148ml) of the liquid.
In a small pan melt the butter then stir in the flour. Remove from the heat and slowly stir in the bouillon followed by the milk.
Return to the heat and cook, stirring, until the sauce comes to the boil. Reduce the heat to low and cook for 3 minutes until the sauce has thickened.
Season to taste with the salt and pepper then pour over the fish.
Mix the cheese and breadcrumbs together and sprinkle over the fish mixture. Dot with the butter and place under the grill for 5 minutes until golden brown and bubbling. Serve.
1 ½ lb (680g) cod fillets or any firm white fish, with skin on
court bouillon:
1 pt (473ml) water
½ pt (237ml) white wine
2 tbsp white wine vinegar
2 carrots, sliced
1 onion, sliced
2 celery stalks, chopped
½ tsp salt
1 bay leaf
4 sprigs parsley
2 sprigs thyme
6 peppercorns
sauce:
2 tbsp butter
1 ½ tbsp plain flour
5 fl.oz (148ml) milk, warmed
salt and pepper to taste
2 oz (56g) parmesan cheese, grated
2 oz (56g) dry white breadcrumbs
1 oz (28g) butter
METHOD:
Put all the ingredients for the court bouillon in a large saucepan wide enough to take the fish fillets.
Bring to the boil, reduce the heat to low and simmer for 30 minutes.
Remove the pan from the heat and leave to cool until lukewarm.
Place the fish in the court bouillon and return the pan to a low heat. Poach the fish gently for 10-12 minutes or until it flakes easily when tested with a fork.
Carefully remove the fish and set aside to cool slightly before removing the skin.
Place in a heat proof serving dish and keep warm.
Strain the court bouillon into a measuring jug, discarding the vegetables and flavourings, and reserving 5 fl.oz (148ml) of the liquid.
In a small pan melt the butter then stir in the flour. Remove from the heat and slowly stir in the bouillon followed by the milk.
Return to the heat and cook, stirring, until the sauce comes to the boil. Reduce the heat to low and cook for 3 minutes until the sauce has thickened.
Season to taste with the salt and pepper then pour over the fish.
Mix the cheese and breadcrumbs together and sprinkle over the fish mixture. Dot with the butter and place under the grill for 5 minutes until golden brown and bubbling. Serve.
posted by Rosie |
9:33 PM
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