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
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)
METHOD
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