Salt Cod And Leek Gratin Food

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.

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.

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.

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.