Recipe of Speedy Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes Recipe. Learn how to Make a Potato Gratin Dauphinois recipe. A rich and delicious potatoes au gratin dish.

You can have Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes using 20 ingredients and 5 steps. Here is how you cook that.

Ingredients of Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes

1. Prepare of Fish Ingredients.
2. Make ready 1 of Cod Fillet.
3. It’s 20 g of Cherry Tomato (halved).
4. You need 2 of Lemon (zest and Juice).
5. Prepare of Seasoning (Salt and Black Pepper).
6. Prepare of Relish Ingredients.
7. It’s 2 of Medium sized Plum Tomatoes (Finely Sliced).
8. Make ready 2 of Medium Sized Red Onion(Finely Sliced).
9. You need 1 of Lime (Juice only).
10. You need 2 of Garlic Cloves(minced).
11. You need 1 Tsp of Light Soy Sauce.
12. You need 2 Tsp of Demerara Sugar.
13. Prepare of Dauphinois Ingredients.
14. It’s 2 of Large Baking Potatoes(finely sliced).
15. It’s 2 Tbsp of Butter.
16. Take Pinch of Dried Thyme.
17. Take of Seasoning(salt and black pepper).
18. Prepare 1 Cup of Double Cream.
19. Prepare 2 Cups of Grated Cheddar Cheese.
20. You need 1 of Garlic Clove(minced).

The ultimate recipe for French scalloped potatoes or Gratin Dauphinois.Includes the secret trick for perfectly cooked potatoes and a golden and bubbly I don't add black pepper to the dish, because I prefer to grind it fresh at the table, but if I have chives (ciboulette) on hand, I'll snip and sprinkle some.Potatoes Baked in Milk and Cream (Gratin Dauphinois).Salt and freshly ground black pepper.

Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes instructions

1. Prep the dauphinois potatoes: melt butter in a saucepan on medium heat and add double cream, thyme and garlic; combine thoroughly until a smooth consistency is achieved. Tip: ensure it don’t overcook. Layer the sliced potatoes in a ceramic oven dish; pour in the butter mix and cover the with baking parchment(optional)..
2. Preheat oven at 180’C. Place the oven dish in the center rack and cook for 15-20mins.(till potatoes are softened). Remove from the oven and add cheese. Return back to the oven and cook for further 10mins..
3. Meanwhile, cut the cod fillets into finger sized portions. Season with salt, black pepper and combine with lemon juice+zest and cherry tomatoes. Wrap in a baking parchment and place in an oven dish with water(a cup). Oven cook at 180’C for 10-15mins..
4. Relish making: Heat up a drizzle of oil in a sauce pan. Add the plum tomatoes, onions and garlic. Sweat for 5-7mins. Add the light soy sauce and simmer for 2 mins. Then add the Demerara sugar and simmer for another 2-3 mins..
5. Serving Suggestions.

Be the first to Write a Review.Kosher salt and freshly ground black pepper. salt & freshly ground black pepper.Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if.

Lay the slices on a clean tea towel and pat dry.Keep them covered with the tea towel while you prepare the rest of the ingredients.This was a really nice homey dish for a cold night.I'm not sure it would still be traditional au Gratin but I think next time I'll layer some cheese between the fish and sauce for As a Newfoundlander I have to say that this is definitely the best Cod Au Gratin recipe out there!The dauphinois, a rich gratin of sliced potatoes and cream, is not, unlike the deep-fried potato profiteroles that so flummoxed MasterChef contestants last year, named after royalty - but in my opinion it deserves to be.