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Practical Way to Serving 5-Star Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes

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Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes

We hope you got benefit from reading it, now let's go back to lemony salt and black pepper cod on a gratin dauphinois potatoes recipe. You can cook lemony salt and black pepper cod on a gratin dauphinois potatoes using 20 ingredients and 5 steps. Here is how you cook that.

To prepare an unforgettable Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes, here are the ingridients needed:

  1. Get of Fish Ingredients.
  2. Prepare 1 of Cod Fillet.
  3. Use 20 g of Cherry Tomato (halved).
  4. Take 2 of Lemon (zest and Juice).
  5. Use of Seasoning (Salt and Black Pepper).
  6. Provide of Relish Ingredients.
  7. Get 2 of Medium sized Plum Tomatoes (Finely Sliced).
  8. Get 2 of Medium Sized Red Onion(Finely Sliced).
  9. Get 1 of Lime (Juice only).
  10. Use 2 of Garlic Cloves(minced).
  11. Use 1 Tsp of Light Soy Sauce.
  12. You need 2 Tsp of Demerara Sugar.
  13. Take of Dauphinois Ingredients.
  14. Get 2 of Large Baking Potatoes(finely sliced).
  15. Prepare 2 Tbsp of Butter.
  16. Take Pinch of Dried Thyme.
  17. Provide of Seasoning(salt and black pepper).
  18. Use 1 Cup of Double Cream.
  19. Provide 2 Cups of Grated Cheddar Cheese.
  20. Provide 1 of Garlic Clove(minced).

After readying the materials, next you are ready to cook your tasty Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes by following the guidances on this section:

  1. Prep the dauphinois potatoes: melt butter in a saucepan on medium heat and add double cream, thyme and garlic; combine thoroughly until a smooth consistency is achieved. Tip: ensure it don’t overcook. Layer the sliced potatoes in a ceramic oven dish; pour in the butter mix and cover the with baking parchment(optional)..
  2. Preheat oven at 180’C. Place the oven dish in the center rack and cook for 15-20mins.(till potatoes are softened). Remove from the oven and add cheese. Return back to the oven and cook for further 10mins..
  3. Meanwhile, cut the cod fillets into finger sized portions. Season with salt, black pepper and combine with lemon juice+zest and cherry tomatoes. Wrap in a baking parchment and place in an oven dish with water(a cup). Oven cook at 180’C for 10-15mins..
  4. Relish making: Heat up a drizzle of oil in a sauce pan. Add the plum tomatoes, onions and garlic. Sweat for 5-7mins. Add the light soy sauce and simmer for 2 mins. Then add the Demerara sugar and simmer for another 2-3 mins..
  5. Serving Suggestions.

When the liquid begins to bubble up the sides of the pan, turn off the heat; and leave to cool slightly. Peel and finely slice the potatoes, using a mandolin. Scatter one-third of the cheese over the. Drain the milk from the pan and add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the hot potatoes. Using a coarse grater, grate the potatoes into the buttered dish, seasoning between the layers with salt and freshly ground black pepper.

Recipe : Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes

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