Salt Cod and Leek Gratin

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Soak the salt cod in cold water a minimum of 24 hours, changing water as often as possible. Rinse before using.
  • In a large pot, cover the soaked, rinsed cod with fresh cold water. Add garlic cloves and bay leaves. Bring to a boil and reduce heat to low. Simmer until the fish flakes to the touch.
  • Drain off the water and let fish cool. Discard bay leaves and garlic cloves. When fish is cool, separate into small flakes. Set aside.
  • Preheat oven to 375°F (190°C).
  • Cook leeks gently in 1/4 cup butter and 1/4 cup olive oil until soft, seasoning lightly with salt, cayenne and black pepper.
  • Add to the flaked cod and toss together gently. Set aside.
  • Prepare a béchamel sauce by using a wooden spoon to blend second 1/4 (50 mL) cup butter with flour over medium heat.
  • Whisk in milk gradually, stirring constantly until béchamel sauce is thick and smooth. Remove from heat; cool slightly.
  • Mix together béchamel sauce, Gruyère, leek and cod mixture.
  • Pour into a 3 or 4 cup heat-proof buttered baking dish, dot with butter and bake in preheated oven for 15 to 20 minutes.
  • Gratin should be crisp, golden and bubbling.
  • Garnish with black olives and a sprig of Italian parsley, if desired.
  • Serve with toasted baguette or crisp flatbreads.
Advertisement