Gratin de morue

Name: Gratin de morue (Gratin of Salt Cod)
Cuisine: France
Ingredients: 3½ oz (100 g) Gruyère cheese, grated; Béchamel Sauce; 2 lb (1 kg) potatoes; 1 oz (25 g) butter; 1 sprig thyme; 2 lb (1 kg) salt cod, soaked overnight in several changes of cold water; 6 onions; 1 bayleaf

Gratin of Salt Cod

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This is the sort of simple peasant dish that really builds you up on a cold winter’s day and leaves you with an interesting aftertaste in the mouth. You need a good light red wine to wash it down with.

Ingredients

2 lb (1 kg) salt cod, soaked overnight in several changes of cold water
6 onions

Europe
France
Fish course
Pescatarian
Winter
Provence
Mediterranean

Method

Poach the cod in fresh water with one of the onions, the bayleaf and thyme for 5 minutes or so. Strain and remove the bones. Chop the remaining onions finely and brown them in butter.

Cook the potatoes and cut into slices. Put the lot into a gratin dish and pour over the Béchamel Sauce. Sprinkle with the cheese and bake in the oven at gas mark 5, 375°F (190°C) until golden.