The combination of mushrooms and seafood should be used more! Here I`ve made an easy and super delicious gratin with mushrooms and cod. In my version I`ve used golden chanterelles and button mushrooms, but any mushroom can be used. Leftover, cooked fish (both white and pink varieties) can be used in this recipe.
Ingredients
- 250 g cod fillet
- 100 g mushroom
- 25 g shallots
- 1 clove garlic
- 40 g butter
- ½ dl dry white wine
- 30 g plain white flour
- 3 dl whole milk
- 1 tbsp crème fraîche
- 1 tbsp fresh dill
- 2 tbsp parmesan
- 2 tbsp bread crumbs
- 2 tsp salt
- 1 pinch black pepper
Method
- Preheat the oven to 180 °C
- Salt the cod generously on all sides and leave it to rest for about 15 minutes. Wipe off excess salt and liquid. Cut the fish into pieces (about 6-7 cm) and arrange them in an oven dish greased with butter. Bake in the middle of the oven for about 8 minutes.
- Clean and roughly chop the mushrooms. Finely slice shallot and garlic.
- Make the sauce: heat up a little olive oil in a casserole and sauté the mushrooms on medium heat until they have a little colour. Lower the heat a little and add the finely sliced shallot and garlic. Sweat for about 4-5 minutes. Add the white wine and let reduce completely.
- Add butter. When the butter has meltet stir in the flour and let the mix simmer on low heat for about 2 minutes. Pour inn the milk and stir until everything is mixed well. Simmer on low heat, while stirring, until the sauce has thickened. Mix in the creme fraiche and let simmer on low heat for a couple more minutes. Add about a tablespoon of fresh, chopped dill and season the sauce with salt and pepper.
- Pour the sauce over the fish and top with grated parmesan and breadcrumbs. Bake in the middle of the oven for about 30 minutes or until the gratin has gotten a nice colour.
- Serve the gratin with boiled potatoes dressed with butter, salt and fresh dill. Top with melted butter and a little chili flakes.
