I’m excited to share a simple, yet delightful recipe perfect for two, and easily scalable for a family meal. This creamy cod and mushroom gratin combines the light flavor of white fish with the soft texture of mushrooms. Enhanced by a creamy fish-flavored sauce and topped with crispy, golden parmesan, this dish is a treat for the taste buds.<\/p>\n
For 2 servings:<\/p>\n
– Cod loin: 300 grams
\n– Paris mushrooms: 100 grams
\n– Onion: 1 whole
\n– Flour: 1 teaspoon
\n– Fish stock powder: 3 teaspoons
\n– Light cream (15% fat): 2 tablespoons
\n– Parmesan (or grated emmental): 30 grams
\n– Salt: to taste
\n– Pepper: to taste
\n– Nutmeg: a pinch
\n– Butter (extra for greasing): 20 grams<\/p>\n
\n55 minutes<\/p>\n
\n25 minutes<\/p>\n
\n30 minutes<\/p>\n
\nStart by cleaning and slicing the mushrooms. Cut the cod into large chunks. In a hot pan, sear the fish until lightly golden. Add the sliced mushrooms and chopped onion to the pan. Once cooked, set aside. Preheat your oven to 410\u00b0F (210\u00b0C).<\/p>\n
\nTo make the sauce, melt butter in a saucepan over low heat. Stir in the flour and cook for 2 minutes. Mix in the prepared fish stock with 10 cl of water and let the sauce thicken slowly over low heat for about 10 minutes. Season with salt and pepper. Remove from heat and integrate the cream and a pinch of nutmeg.<\/p>\n
\nGrease a baking dish with some butter. Transfer the fish and mushroom mixture into the dish. Sprinkle generously with grated parmesan. Bake in the preheated oven for about 15 minutes until the top is golden and bubbly.<\/p>\n
Serve this gratifying gratin with a side of rice or steamed potatoes for a complete meal. Enjoy the harmonious blend of flavors and textures from this wonderfully simple dish.<\/p>\n\n\n