Description
I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I’d try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!
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
- Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender
- about 20 minutes.
- While potatoes simmer
- trim
- bone
- and cut the cod fillets across into 2-inch pieces.
- Drain potatoes well and return to the pot. Add a pinch of cayenne
- salt
- and 4 tablespoons butter. Mash until smooth.
- Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
- Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
- Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden
- 3 to 4 minutes. Add cream
- lemon zest
- and a pinch of cayenne
- and 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.
- Pour in lemon juice and turn off the heat; stir for about 30 seconds.
- Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
- Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens
- 1 to 2 minutes. Turn off the heat and stir in tarragon.
- Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
- 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.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 20 mins
Servings: 2