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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lemony salt and black pepper cod on a gratin dauphinois potatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes is something which I’ve loved my entire life. They’re fine and they look wonderful.

Learn how to Make a Potato Gratin Dauphinois recipe. A rich and delicious potatoes au gratin dish. Potatoes au Gratin is the ultimate potato recipe!

To begin with this recipe, we have to first prepare a few ingredients. You can cook lemony salt and black pepper cod on a gratin dauphinois potatoes using 20 ingredients and 5 steps. Here is how you can achieve that.

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

Kosher salt and freshly ground black pepper. salt & freshly ground black pepper. Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if. The ultimate recipe for French scalloped potatoes or Gratin Dauphinois. Includes the secret trick for perfectly cooked potatoes and a golden and bubbly I don't add black pepper to the dish, because I prefer to grind it fresh at the table, but if I have chives (ciboulette) on hand, I'll snip and sprinkle some.

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

The dauphinois, a rich gratin of sliced potatoes and cream, is not, unlike the deep-fried potato profiteroles that so flummoxed MasterChef contestants last year, named after royalty - but in my opinion it deserves to be. Unless, of course, such an association would lead to its extinction - a tragedy indeed. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients. This was a really nice homey dish for a cold night.

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