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Cod and Potato Gratin

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PREP TIME
20 min
COOKING TIME
55 min
TOTAL TIME
80 min
SERVINGS
2 servings
Dinner
Cod and Potato Gratin
Ingredients
  • 2 medium russet potatoes, peeled and quartered
  • 2 (6 ounce) fillets cod
  • 2 pinches cayenne pepper, divided, or to taste
  • salt to taste
  • 7 tablespoons unsalted butter, divided
  • 2 tablespoons finely chopped shallot
  • 1 cup heavy cream
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons freshly grated Parmigiano-Reggiano, or to taste
Instructions
1
Submerge potatoes in a large container filled with plenty of salted water and place it on high heat until boiling. Lower the heat and let simmer gently for 20 minutes, or until tender.
2
During this time, cut the cod fillets into 2-inch pieces by removing the bones and trimming them.
3
Drain the potatoes thoroughly and return them to the pot. Add a dash of heat with cayenne, salt, and 4 tablespoons of melted butter. Mix until smooth.
4
Preheat the oven to a high temperature of 450 degrees F (230 degrees C). Grease two individual-sized casseroles or baking dishes with 1 tablespoon of melted butter. Place both dishes on a flat surface.
5
Transfer about 2/3 cup of the mashed potatoes into each prepared dish. Smooth out evenly and create a shallow indentation in the middle with a spoon. Set aside.
6
Melt 2 tablespoons of butter in a deep skillet over medium-high heat. Cook the shallots in the hot butter with salt until they start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a dash of heat, then bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
7
Pour in lemon juice and switch off the heat; stir for about 30 seconds.
8
Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
9
Bring the sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Switch off the heat and stir in tarragon.
10
Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
11
Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.