A Gratin of Haddock or Cod

I have to say I am especially fond of Cod or Haddock, responsibly sourced of course. I grew up with salt cod which is what we used to make fish cakes with back home . . . and I will guarantee that were you to take any one person in my family out for a meal, dollars to donuts . . . they'll choose either cod or haddock and chips. It's a given. It's our celebration meal of choice!

Fresh fish can be quite expensive these days and I was really pleased a few weeks back when I was able to buy about six large fillets of fresh Cod at Costco for not much more than what I had paid for just one fillet at Morrisons a couple months ago. Todd almost had a fit when I told him I had paid about £12 for one piece of fish . . . he was really pleased however with my Costco deal.

I splurged the other day and used two fillets (cut into pieces) to make this delicious Gratin. Oh boy . . . was it some good. Delicious sweet cod . . . delicate and perfectly cooked beneath a delicious creamy sauce flavoured with mustard, cheese and summer savory. (I always pick up a package of Summer Savory when I visit my mom. You don't need it though as dill and tarragon are also very good.)

I served it simply with some leftover new potatoes (lightly browned in butter), carrots and swede It mad for a very delicious meal altogether. We all quite, quite enjoyed this. I hope you will give it a go. It is sure to become a firm favourite in your house as well. As far as treats go . . . this did the job very well. It's not low calorie, but . . . sometimes you just have to let go and enjoy without thinking about the consquences.

*A Gratin of Haddock or Cod*

Serves 4

Rich and delicious. If you can make a cream sauce, this will be a doddle.

• 2 large fresh haddock or cod fillets, cut into 4 serving portions
• 3 TBS unsalted butter
• 3 TBS plain flour
• 340ml of milk (1 1/2 cups)
• 110ml of double cream (1/2 cup)
• 2 TBS Dijon mustard
• 1 tsp finely grated fresh lemon zest
• fine sea salt and freshly ground black pepper to taste
• 3 TBS finely grated Parmesan cheese
• 1/2 tsp summer savory, dill or tarragon leaves
• 150g of grated medium cheddar cheese (1 1/4 cups)
• 60g of crushed buttery cracker crumbs (1 cup)
• olive oil spray
• Put
• the milk and cream together in a saucepan. Heat only until bubbles
• appear around the edges. Set aside. Melt the butter in another
• saucepan. Whisk in the flour. Cook for two minutes and then slowly
• whisk in the milk and cream mixture. Whisk in the mustard and lemon
• zest. Add salt and pepper to taste. Whisk in the Parmesan cheese and

whichever herb you are using.

Preheat the oven to 180*C/350*F/gas mark 5.

Butter

a square baking dish. Put the fish into the baking dish. Pour the

sauce over top. Scatter the cheddar cheese over all. Cover with the

cracker crumbs. Spritz with olive oil spray. Bake in the heated oven

for 45 to 50 minutes, until the fish flakes easily and the dish is

golden brown. Serve hot.