gratinated fish casserole with cod cheeks

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 plain flour butter parsley cherry tomatoes Parmesan cheese Gruyère breadcrumbs

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 cod cheeks scallops peeled grey shrimps lobster bisque fish stock mussel spices Cognac white wine

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 Dutch neighbours.