Centre de pêche Marchand et fils - Petits poissons des chenaux

Tomcod Gratin

Ingredients

  • 75 ml (1/3 cup) dry white wine
  • 125 ml (1/2 cup) water
  • 1 kg of tomcod
  • 50 ml (3 1/2 tbsp.) Chopped green onion
  • 45 ml (3 tbsp.) Butter
  • 45 ml (3 tbsp.) Flour
  • 200 ml (3/4 cup) of warm milk
  • Juice of one lemon
  • Grated cheese to taste
  • Salt and pepper to taste

Steps

  1. Mix the water and wine in a saucepan.
  2. Add salt and pepper.
  3. Add tomcod and poach for a few minutes.
  4. Remove the fish and remove the flesh carefully.
  5. Add lemon juice.
  6. Lightly cook green onions in butter. Sprinkle with flour, season and leave to cool. Stir in the warm milk and stir well. Add the cooking liquid to fish and cook for about 20 minutes. Off the heat, add the fish pieces.
  7. Divide between small ovenproof dishes or gratin shells. Sprinkle with grated cheese and brown in a preheated oven at 230 °C or 450 °F.
  8. Note: You can add a small trimming of potato puree around the shell or completely cover the fish mixture with potato puree.
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