Cod au Gratin with Seaweed
INGREDIENTS
3 slices of cod (sirloin steaks soaked)
3 garlic cloves
3 tbsp olive oil
20g dried Seaweed / (equivalent to 100g soaked)
6 dl water
1.2 kg potatoes
2 cl milk
30g butter
white pepper
salt q.s.
nutmeg q.s.
25 cl cream
30g plain wheat flour (not self-raising)
50g butter or margarine
2 egg yolks
grated cheese q.s.
1/2 lemon juice
INSTRUCTIONS
Soak dried Seaweed in cold water for 5-10 minutes, allowing it to expand. Drain the water by running the Seaweed under running water.
Cut the potatoes into quarters. Cook in salted water and mash them adding a little butter, hot milk, a little pepper and nutmeg. Cook the cod and set the cooking water aside. Let the cod cool for a while, clean it from skin and bones, and cut it into chips. Set aside.
In a small saucepan, melt the butter. Add the flour, stirring well, and add the cod water, little by little, stirring constantly. Add the cream in the same way. Season with salt, pepper and nutmeg, bring to a boil and remove from heat. Combine the egg yolks with the lemon juice and pour this mixture into the cream, stirring well. Grease a Pyrex dish with margarine. Pour a layer of mashed potatoes and smooth spreading the seaweed over.
In a skillet, heat the chopped garlic with olive oil and braise the cod chips until the cod is very hot and spread over the seaweed. Drizzle with cream and sprinkle with grated cheese. Bake in a preheated (180º – 200ºC) until golden brown (about 20 minutes).