Cabillaud Cod Au Gratin
|Light cream/Milk||2 Tablespoon|
|Egg||1 , beaten|
|White pepper||To Taste|
|Cod fillets||1 1⁄2 Pound|
|Dry white wine||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Frozen shrimp||6 Ounce, thawed (1 Small Package)|
|Grated gruyere cheese||1⁄2 Cup (8 tbs), grated|
|Milk||1 Cup (16 tbs)|
Preheat oven to 450 °F.
Cook potatoes in boiling salted water.
Drain thoroughly; dry over low heat.
Mash well, adding 2 tablespoons butter, cream, and egg.
Season with salt and pepper.
Put fish into skillet with wine, lemon juice, and enough salted water barely to cover; poach 15 minutes.
Drain carefully; retain stock.
Flake fish coarsely; remove skin.
Make sauce with 2 tablespoons butter, flour, and 1 cup fish stock.
Add shrimp and cheese; season to taste.
Put fish into oven dish; add enough sauce to moisten.
Cover with potatoes; brush with a little milk.
Bake about 30 minutes, until potato crust is brown.