Recipes

Ingredients

• 800 g (1.8 lb) Atlantic tomcod, gutted and heads off
• 30 ml (1 oz.) shallots, diced
• 75 ml (⅓ cup) white wine
• 100 ml (3.4 oz) fish stock or water
• 15 ml (1 Tbsp) butter
• 15 ml (1 Tbsp) lemon juice
• Salt and pepper to taste
• For the sauce:
• 45 ml (3 Tbsp) butter
• 45 ml (3 Tbsp) flour
• 200 ml (⅘ cup) milk
• Reduced stock
• 3 ml (½ tsp) green peppercorns
• 75 ml (⅓ cup) red pepper, diced
• Grated cheese of choice (for gratin)

Preparation

• Sauté the shallots in butter, deglaze with white wine, add the fish stock, salt and pepper.
• Poach the tomcod for a few minutes, take out of the broth and remove the meat from the bones.
• Reduce the stock by half and add the lemon juice.
• Whisk the butter, flour, milk and stock into the sauce. Add the green peppercorns and diced red pepper.
• Take off the flame and add the fish meat.
• Place in gratin dishes, add the cheese and bake in the oven at 200°C (400°F). Serve.