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At my seaside bistro, these little cod gratins have become my signature dish. I whipped them up one winter evening when I wanted to jazz up the fresh fish my local fisherman had just dropped off. What makes this dish special is how the tender cod mingles with crunchy veggies, all wrapped in a smooth cream sauce.
A meal that transports you
My guests love how the delicate cod perfectly matches the sweetness of carrots and the snap of zucchini. The cream brings that comforting feeling while the melted cheese creates a golden crust on top that everyone goes crazy for. It's such a joy watching faces light up after that first bite.
In my basket
- Cod: I always pick super fresh fillets from my fish guy.
- Carrots: The snappiest ones at the market.
- Zucchini: Nice and firm to keep some crunch.
- Fresh cream: The finest I can get my hands on.
- Grated cheese: My aged comté works wonders here.
- Parsley: Garden-fresh when I can grab it.
- Olive oil: A smooth, good-quality variety.
- Salt and pepper: I always season with care.
Kitchen magic
- 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 veggies turn a lovely golden color while keeping their crunch.
- The perfect fish
- I check each piece of cod carefully, which really matters for a comfortable eating experience.
- The tasty assembly
- I gently arrange everything in my little clay ramekins that hold heat so well.
- The finishing touch
- My grated cheese creates that golden gratin that makes all the difference.
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My tiny twists
I like to play with different veggies depending on the season. Melt-in-your-mouth leeks bring an amazing sweetness, and sometimes I swap cod for fresh hake. My latest crazy idea? A mix of cheeses including well-aged comté that's been a huge hit. Add a small arugula salad on the side and you're all set.
Frequently Asked Questions
- → How do I know cod is cooked?
It’s done when it turns opaque and flakes easily with a fork. Don’t overcook to keep it tender.
- → Can I prep these ahead of time?
You can chop the veggies and mix everything beforehand but bake it fresh. Cook the fish last minute.
- → What ramekins should I use?
Pick individual, oven-safe ramekins around 12-15 cm wide. Ceramic or porcelain ones work great.
- → Can these gratins be frozen?
Freezing isn’t the best option as it affects the texture of the fish and veggies. Make them the same day.
- → What’s the best way to chop veggies?
Dice the veggies into small, even pieces for proper cooking. Aim for cubes about 1 cm big.