Poach the cod cheeks and the scallops in a fish stock
enriched with mussel spices.
Make a roux (flour and butter) and dilute to a bechamel with
sieved fish stock, white wine, bisque and cognac.
Stir grated parmesan cheese through the preparation. Season
with pepper and salt.
gratinated fish casserole with cod cheeks
ingredients - info
Fill bowls with the poached fish, scallops and peeled grey
shrimps. Top with a few halved cherry tomatoes and chopped
parsley. Cover with bechamel and then a layer of grated
gruyere and breadcrumbs.
Put the dishes in a preheated oven at 185°C for 25 minutes,
the last minutes of which on grill mode.
Serve with mashed potatoes.
salt and pepper
peeled grey shrimps
The cheeks of cod are the tastiest parts of this fish.
However, they are not always available on the market,
probably because demand is low. The most well-known
use of the cheeks is in kibbelingen, a speciality of our