Salt Cod And Leek Gratin

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 lbs salt cod fish
• 3 garlic cloves
• 3 bay leaves
• 2 medium leeks, finely chopped
• 1/4 cup butter
• 1/4 cup olive oil
• 1 pinch cayenne pepper
• salt and black pepper, to taste
• 5 ounces gruyere cheese, grated
• 1/4 cup butter
• 2/3 cup all-purpose flour
• 2 cups whole milk
• cured black olives (to garnish)

Recipe

• 1 soak the salt cod in cold water a minimum of 24 hours, changing water as often as possible. rinse before using.
• 2 in a large pot, cover the soaked, rinsed cod with fresh cold water. add garlic cloves and bay leaves. bring to a boil and reduce heat to low. simmer until the fish flakes to the touch.
• 3 drain off the water and let fish cool. discard bay leaves and garlic cloves. when fish is cool, separate into small flakes. set aside.
• 4 preheat oven to 375°f (190°c).
• 5 cook leeks gently in 1/4 cup butter and 1/4 cup olive oil until soft, seasoning lightly with salt, cayenne and black pepper.
• 6 add to the flaked cod and toss together gently. set aside.
• 7 prepare a béchamel sauce by using a wooden spoon to blend second 1/4 (50 ml) cup butter with flour over medium heat.
• 8 whisk in milk gradually, stirring constantly until béchamel sauce is thick and smooth. remove from heat; cool slightly.
• 9 mix together béchamel sauce, gruyère, leek and cod mixture.
• 10 pour into a 3 or 4 cup heat-proof buttered baking dish, dot with butter and bake in preheated oven for 15 to 20 minutes.
• 11 gratin should be crisp, golden and bubbling.
• 12 garnish with black olives and a sprig of italian parsley, if desired.
• 13 serve with toasted baguette or crisp flatbreads.