Gratin of Cod Cheeks

Now! Yes I said cheeks, not many people know about these little nuggets of deliciousness! So speak to your fishmonger really really nicely and he may be able to get his hands on some for you! If you are lucky!

I use them as frequently as I can get them, they're becoming rather "fashionable" on the cheffy scene, which is great as they were once just thrown away which is a real shame

This recipe I'm going to share with you guys is just one of the ways I like to use them

This recipe will serve 4 people


600g of cod cheeks ( chunks of monkfish will be fine)

600ml full fat milk

1 onion which has been peeled and cut in half

8 cloves

6 bay leaf

Good pinch of nutmeg

4 sprigs of fresh thyme

1 teaspoon of black peppercorns

80g butter

50g plain flour

200ml double cream

100g of grated mature cheddar cheese

50g breadcrumbs (I use panko that you can find in supermarkets)


In a saucepan bring to the boil the milk, onion, bay leaf, nutmeg, thyme, cloves and peppercorns

Once boiling remove from the heat and allow to infuse for about an hour

Now bring it back to the boil and strain

Melt butter in a pan and add the flour, cook for 2-3 minutes

Now gradually add the milk, stir constantly

Bring to the simmer

Stir regularly for 10 minutes

You can now add the cream and season to taste

Heat a pan and add a knob of butter, once foaming add the cod cheeks and cook for 4-5 minutes turning frequently

Place the cheeks into an ovenproof dish and pour the sauce over the top

Mix the grated cheese with the breadcrumbs and sprinkle over the top

Heat your grill till hot and grill the cheeks until golden brown

Serve nice and warm with some crusty bread

I love this dish, nothing flash, just good honest homely food to be enjoyed Jon

This site was designed with the
website builder. Create your website today.
Start Now