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Half an Hour to Producing Extraordinary 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 make an extraordinary Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes, here are the components required:

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

After readying the components, next you are ready to prepare your tasty Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes by following the guidances below:

  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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