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Cod, potato & spinach gratin
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700g maris piper potatoes, thinly sliced
2 tbsp olive oil
1 large echalion shallot, finely sliced
1 unwaxed lemon, zest and a squeeze of juice
15g unsalted butter
15g plain flour
240ml Essential Semi-Skimmed Milk, warmed
80g grated Gruyère
Grating of nutmeg
2 x 240g packs Icelandic cod fillets, patted dry on kitchen paper
1. Preheat the oven to 200°C gas mark 6; boil the kettle.
Put the sliced potatoes in a large heatproof bowl, coverwith just-boiled water and leave for 5 minutes. Drain and pat dry thoroughly on a clean tea towel, then arrange in a large ovenproof dish, toss with 1 tbsp oil and season.
Roast for 15 minutes, stirring halfway.
2.Meanwhile, heat the remaining 1 tbsp oil in a large frying pan over a medium-high heat. Sweat the shallot with a pinch of salt for 4 minutes until softened, then add the spinach and lemon zest and fry for another 4-5 minutes until wilted and any excess liquid has cooked off; set aside.
3. For the cheese sauce, melt the butter in a saucepan over a medium heat. When foaming, add the flour and cook, stirring regularly, for 1 minute. Add a splash of warm milk and stir until combined. Keep adding the milk, a little at a time, and stirring until you have a smooth sauce. Simmer for 1 minute, then take off the heat and stir in 60g Gruyère. Season with salt, pepper, nutmeg and lemon juice.
4.Tip the spinach into the dish with the potatoes and mix together. Arrange the cod on top, then spoon the cheese sauce over the fish. Scatter with the remaining grated cheese and bake for 12-15 minutes until the fish is cooked through and opaque and the sauce just turning golden.
Stir 1⁄2 tsp English mustard into the cheese sauce to give it an extra boost of flavour.
Typical values per serving:
Per serving 1960kJ
This recipe was first published in November 2021.