Creamy White Fish and Leek Gratin (Print version)
Chunks of cod bake beneath a mild leek sauce and a crisp cheddar crumb topping.
# Ingredients:
Ingredients
01 -
600 g skinless cod fillets
02 -
2 leeks, about 300 g trimmed
03 -
25 g butter
04 -
20 g all-purpose flour
05 -
300 ml milk
06 -
1 tsp Dijon mustard
07 -
1 tbsp lemon juice
08 -
50 g fresh breadcrumbs
09 -
40 g grated cheddar
10 -
1 tbsp olive oil
11 -
¼ tsp salt
12 -
¼ tsp black pepper
# Instructions:
01 -
Heat oven to 200°C / 400°F. Grease a shallow 20 × 25 cm baking dish. Cut fish into 4 cm pieces and pat dry. Halve leeks lengthways, wash between the layers and slice thinly.
02 -
Melt butter in a large skillet over medium-low heat. Cook leeks for 8–10 minutes, stirring, until soft but not browned.
03 -
Sprinkle flour over the leeks and stir for 1 minute. Add milk gradually, stirring well after each addition. Simmer gently for 3–4 minutes until lightly thickened.
04 -
Remove from the heat. Stir in mustard, lemon juice, salt and pepper. Arrange raw fish in the baking dish and spoon the leek sauce evenly over it.
05 -
Mix breadcrumbs, cheddar and olive oil in a small bowl. Sprinkle evenly over the fish and sauce, then bake for 18–22 minutes until golden and bubbling and the fish reaches 63°C / 145°F in the center.
06 -
Rest 5 minutes before serving. Fish should separate easily into opaque flakes; thicker pieces may take a few minutes longer. If the crust browns early, cover loosely with foil.
07 -
Refrigerate leftovers within two hours and eat within two days. Reheat covered until steaming hot throughout, adding a spoonful of milk if the sauce has thickened.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.