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


SHOPPING LIST


  1. 600g of cod cheeks ( chunks of monkfish will be fine)

  2. 600ml full fat milk

  3. 1 onion which has been peeled and cut in half

  4. 8 cloves

  5. 6 bay leaf

  6. Good pinch of nutmeg

  7. 4 sprigs of fresh thyme

  8. 1 teaspoon of black peppercorns

  9. 80g butter

  10. 50g plain flour

  11. 200ml double cream

  12. 100g of grated mature cheddar cheese

  13. 50g breadcrumbs (I use panko that you can find in supermarkets)


METHOD

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

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

  3. Now bring it back to the boil and strain

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

  5. Now gradually add the milk, stir constantly

  6. Bring to the simmer

  7. Stir regularly for 10 minutes

  8. You can now add the cream and season to taste

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

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

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

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

  13. Serve nice and warm with some crusty bread

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

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jonfellchef

07927348446

17 Langhorn Court
The Pastures

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