Cod And Potato Gratin With Leeks Dairy Free Food

COD AND POTATO GRATIN WITH LEEKS (DAIRY FREE)

Steps:

• Preheat oven to 375 degrees. Lightly oil the bottom and sides of six 8-ounce individual-sized baking dishes or a 13-inch oval gratin pan.
• To a high speed blender, add the cashews, water, lemon juice, Dijon mustard, honey and 1/8 teaspoon of the salt.
• Process on high speed until smooth and creamy. Set cashew cream aside.
• Cut the potatoes crosswise into thin, uniform slices. Cut the leeks crosswise into slices about twice as thick as the potatoes.
• Season the fish lightly with salt.
• Spread half of the potatoes among the six individual-sized baking dishes, overlapping to cover the bottom.
• Season potatoes lightly with salt and pepper. Scatter half of the leeks over the potatoes, then arrange the fish slices over the leeks in a single layer, overlapping the slices as necessary.
• Top with the remaining potatoes. Season with salt and pepper to taste. Pour the cashew cream evenly over the layers (Note: if using individual-sized baking dishes you will use about 1/3 cup of cashew cream per dish.)
• Bake for 40 minutes.
• Remove from the oven and spoon some of the cooking liquid over the top of the gratin to moisten the potatoes.
• Continue to bake until the tom layer of potatoes is tender when pierced with a sharp knife, about 10 to 15 additional minutes.
• Let stand for 10-15 minutes, garnish with scallions (optional) and serve.

CREAMY POTATO AND LEEK GRATIN

Steps:

• Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
• Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
• Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
• Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
• Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
• Do Ahead
• Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.

CREAMY COD AND POTATO GRATIN

Steps:

• 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.

VEGAN POTATO LEEK GRATIN

Steps:

• Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
• Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
• Bake in the preheated oven until potatoes are fully cooked and the top is golden brown, 20 to 30 minutes.

COD, LEEK & POTATO GRATIN

Steps:

• Preheat the oven to 375°.
• Butter a 13-inch oval gratin pan or 4 deep, individual-sized baking dishes.
• Cut the potatoes crosswise into thin, uniform slices.
• Cut the leeks crosswise into slices about twice as thick as the potatoes.
• Season the fish lightly with salt and pepper.
• Arrange half of the potato slices in the prepared dish, overlapping them to cover the bottom.
• Season lightly with salt and pepper.
• Scatter half of the leeks over the potatoes, then arrange the fish slices over the leeks in a single layer, overlapping the slices as necessary.
• Top with the remaining leeks, then with the remaining potatoes.
• Season with salt and pepper.
• Pour the cream evenly over the layers; bake for 40 minutes.
• Remove from the oven and spoon some of the cooking liquid over the top of the gratin to moisten the potatoes and help them brown.
• Continue to bake until the top layer of potatoes is tender when pierced with a sharp knife, about 20 minutes.
• Let stand for 10-15 minutes and serve.

CREAMY COD AND LEEK POTATO GRATIN

Steps:

• Place the salted cod fillets in cold water and soak in the fridge for 24 hours, changing the water twice throughout. It may be necessary to soak the cod for 36 hours if they are quite thick. When ready to use, drain and allow to dry on paper towel, then cut into 1 cm thick strips and set aside until ready to assemble.
• Split the leek in half lengthwise and run under water separating each layer to remove any dirt, dry and then cut into 1/4 inch slices (you should have approximately 4 cups). Heat a saute pan on low heat and melt the butter, add in the sliced leeks as well as a light sprinkle of kosher salt and cook for about 10-12 minutes until the leeks have softened, stirring regularly. Set aside until ready to assemble.
• In a small sauce pot, heat the heavy cream with the rasped garlic cloves until just warm.
• Peel and slice the russet potatoes about 2-3 mm thick and get ready to assemble the gratin.
• In a 2-3 quart casserole dish, layer 1/3 of the sliced potatoes in a scalloped and slightly overlapping pattern and season lightly with kosher salt as well as black pepper. Top the potatoes with an even layer of 1/3 of the sliced cod, using your fingers to gently flake into bite sized piecess. Follow with an even layer of the cooked leeks and then with 1/3 of the warmed cream and garlic mixture. Repeat this process 2 more times (3 layers in total).
• Cut a piece of parchment paper the same approximate size as the casserole dish, place this right on top of the layered potatoes, then wrap well with aluminium foil and bake in a preheated 350°F oven for 45 minutes.
• After 45 minutes, remove the foil as well as parchment paper and continue to bake uncovered for another 45 minutes or until the sauce is bubbly, top is golden brown and the potatoes are cooked through.
• Top with some chopped parsley and allow the potato gratin to set for 15-20 minutes prior to serving to avoid a runny mess.

COD WITH LEEKS AND TOMATOES

Steps:

• Preheat the oven to 450°F. In a 9-by-13-inch baking dish, toss together the leeks, lemon zest, lemon juice, oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until the leeks just begin to soften, 8 to 10 minutes.
• Remove the baking dish from the oven. Add the tomatoes, and toss to combine. Season both sides of the cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of the vegetables.
• Cover the dish and bake until the fish is opaque throughout, 15 to 20 minutes. Serve immediately.
• Preparing the Leeks
• First cut away and discard the leek's root and dark-green leaves, then thinly slice the white and light-green parts crosswise into rounds. Wash the leek rounds well, as described on page 23. Drain on paper towels.

POTATO & LEEK GRATIN

Steps:

• Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
• Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
• Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife - they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

SALT COD AND LEEK GRATIN

Steps:

• Soak the salt cod in cold water a minimum of 24 hours, changing water as often as possible. Rinse before using.
• In a large pot, cover the soaked, rinsed cod with fresh cold water. Add garlic cloves and bay leaves. Bring to a boil and reduce heat to low. Simmer until the fish flakes to the touch.
• Drain off the water and let fish cool. Discard bay leaves and garlic cloves. When fish is cool, separate into small flakes. Set aside.
• Preheat oven to 375°F (190°C).
• Cook leeks gently in 1/4 cup butter and 1/4 cup olive oil until soft, seasoning lightly with salt, cayenne and black pepper.
• Add to the flaked cod and toss together gently. Set aside.
• Prepare a béchamel sauce by using a wooden spoon to blend second 1/4 (50 mL) cup butter with flour over medium heat.
• Whisk in milk gradually, stirring constantly until béchamel sauce is thick and smooth. Remove from heat; cool slightly.
• Mix together béchamel sauce, Gruyère, leek and cod mixture.
• Pour into a 3 or 4 cup heat-proof buttered baking dish, dot with butter and bake in preheated oven for 15 to 20 minutes.
• Gratin should be crisp, golden and bubbling.
• Garnish with black olives and a sprig of Italian parsley, if desired.
• Serve with toasted baguette or crisp flatbreads.

POACHED COD WITH POTATOES AND LEEKS

Steps:

• Place potatoes in a medium pot and add cold water to cover by 1"; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15-20 minutes. Drain, reserving 1/4 cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.
• Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6-8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7-9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).
• Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.