COD WITH CAULIFLOWER GRATIN

 

 

 

I must admit I love cod! It is wonderful cooked with different vegetables and I promise that you will love this great combination of flavors! Pair with a wonderful white wine from the South of France such as Viognier! Enjoy!

 

Preparation: 45 min; cooking time: 45 min.

Serving 4

 

1 ¾ lbs. cod fillets

1 big cauliflower, cut into florets

2 shallots, minced

½ bunch Italian parsley, chopped

2 tbsp. olive oil

1 ½ tbsp. Dijon mustard

4 tbsp. butter

2 tbsp. sour cream

2 tbsp. mustard seeds

3 tbsp. bread crumbs

3 oz. Swiss cheese, shredded

Salt and pepper

 

Cook the cauliflower florets in boiling water for 15-20 minutes or until tender. Drain and return into the same pan. Puree with an immersion blender. Dry the cauliflower puree by cooking it 3 minutes on high heat, stirring constantly. Add 2 tbsp. butter, sour cream, mustard seeds and season with salt and pepper. Set aside.

Preheat the oven to 350 F.

Heat the olive oil in a large frying pan on high heat. Sear the cod 3 minutes on one side. Flip the fish over, add the shallots and parsley and cook 4 minutes. Flake the fish with a fork. Turn the heat to medium and add the Dijon mustard. Combine and cook 3 minutes.

Layer the cod on the bottom of a baking dish. Cover with the cauliflower puree. Sprinkle the bread crumbs and Swiss cheese on top of the puree. Melt 2 tbsp. of butter and pour over the cheese.

Bake 30 minutes or until golden brown.

 

Bon Appetit!