I’m calling this post “salt cod for lunch” because it is perfect as a lunch or a light meal. It’s salt cod cooked with potatoes, smothered in a white sauce, sprinkled with a little Parmesan, and then baked. It’s like the inside of a fish pie, with no crust. It’s hearty, but it’s not too rich, in my book. I hope you like it:
Salt Cod and Potato Gratin
to serve 4
1/2 stick butter
1 onion, sliced
3 small red or white potatoes, cut into 3/4″ cubes
12 ounces rehydrated salt cod, see about salt cod, cut into smaller pieces
1/4 cup half and half
1/2 stick butter
4 tablespoons flour
1 3/4 cup half and half
Pinch of white pepper
Heat the butter in a large skillet or work over medium-high heat. Add the onion and potatoes and sauté them for about ten minutes; they should be nice caramelized. Tuck the pieces of cod into the potatoes, and then pour the half and half over the top. It should bubble. Cover the skillet with a lid, then lower the heat, and simmer for 10 minutes.
Turn the oven on to 400 degrees.
Meanwhile, make the white sauce. Heat the butter in a pan over medium heat. Add the flour and whisk until smooth. Let this paste cook for about a minute, whisking often, then pour in the half and half. Continue whisking until the sauce thickens. Remove the pan from the heat, but leave the whisk in the pan.
To prepare the gratin, use an 8″ square baking dish, or four individual gratin dishes. Place the fish and potato mixture on the bottom of the dish. Then give the white sauce a whisk, and pour it over the potatoes and fish. (If using gratin dishes, simply divide the fish-potato mixture by fourths, and divide the white sauce into fourths.)
Add some grated Parmesan, then bake in the oven for 10-15 minutes, or until the sauce is golden brown in spots.
Remove from the oven, let cool slightly, then serve with a green salad, if desired.