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At my seaside bistro, these little cod gratins have become quite the signature dish. I whipped them up one winter evening when I wanted to make something special with the fresh fish my local fisherman had just dropped off. What makes this dish so magical is how the tender cod pairs with crisp little veggies, all wrapped in a light, velvety cream.
A taste-transporting delight
My guests can't get enough of the cod's softness that goes so well with the gentle sweetness of carrots and the snap of zucchini. The cream brings that comforting feel while the melted cheese creates a golden crust on top that everyone goes crazy for. It's truly wonderful seeing faces light up after their first bite.
My shopping list
- Cod: I always pick super fresh pieces from my fish guy.
- Carrots: The snappiest ones at the market.
- Zucchini: Nice and firm to keep that crunch.
- Heavy cream: The finest I can find.
- Grated cheese: My aged comté works wonders here.
- Parsley: Garden-fresh when I can get it.
- Olive oil: A smooth, high-quality variety.
- Salt and pepper: I always season with care.
Kitchen wizardry
- Veggies in the spotlight
- I start by cutting my vegetables into even little cubes so they cook uniformly and look pretty on the plate.
- The veggie dance
- In my favorite pan, the vegetables turn a lovely golden color while staying crisp.
- Perfect fish prep
- I check each piece of cod carefully, which really matters for a great eating experience.
- Tasty layering
- I gently arrange everything in my little clay ramekins that hold heat so well.
- Finishing touch
- My grated cheese creates that special gratin that makes all the difference.
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My clever twists
I love playing with different veggies depending on what's in season. Melt-in-your-mouth leeks add amazing sweetness, and sometimes I swap cod for fresh hake. My latest crazy idea? A mix of cheeses featuring well-aged comté that's been a big hit. Throw a small arugula salad on the side and you're all set.
Frequently Asked Questions
- → How do I know if the cod is done?
Cod is ready when it turns opaque and flakes easily with a fork. Don’t overcook it so it'll stay tender.
- → Can I prepare these gratins ahead of time?
Feel free to prep the veggies and mix ahead of time, but bake them fresh. Fish should always be cooked last minute.
- → What kind of ramekins should I use?
Use individual oven-safe ramekins around 12-15 cm in diameter. Ceramic or porcelain ones work well.
- → Can I freeze these gratins?
Freezing isn't a good idea since it changes the texture of the fish and veggies. It's best to make them fresh.
- → How should I cut the vegetables?
Dice the vegetables into small, even cubes so they cook evenly. About 1 cm pieces work perfectly here.