Cod Or hake Or haddock with dill & pangrattato

• porsi: 6-8

Bahan-bahan

1.1kg cod, hake, haddock or grey sea mullet

fillets

Flaky sea salt and freshly ground black

pepper

2 bay leaves

15g butter

600ml milk

Approx. 50g roux, (made by blending 25g

softened butter with 25g plain flour in a

small bowl)

¼ tsp Dijon mustard

150-175g Cheddar or 75g Parmesan, grated

1 tbsp dill, chopped (optional)

For the pangrattato:

50-75mI extra-virgin olive oil

1 garlic clove, finely chopped

50g soft, white breadcrumbs

Petunjuk

1 Preheat the oven to 180°C/160°C fan/gas mark 4.

2 To make the pangrattato, combine all of the ingredients in a little bowl and set aside.

3 Skin the fish and cut it into six or eight portions. Season with salt and freshly ground pepper.

4 Place the bay leaves in a lightly buttered sauté pan and lay the pieces of fish on top. Cover with the milk and bring slowly to the boil. Simmer for 4-5 minutes, or until the fish changes colour from translucent to opaque. Remove the fish with a slotted spoon to a plate and set aside.

5 Bring the milk back to the boil and whisk in the roux to thicken the sauce to a light coating consistency. Stir in the mustard and two-thirds of the grated cheese, then season to taste with salt and black pepper. Add the dill, if using.

6 Return the fish to the pan and sprinkle the remaining cheese over the top, followed by the pangrattato.

7 Cook in the oven for 15-20 minutes or until the fish is heated through and the top is golden brown and crisp. Serve with a salad of organic leaves.

Catatan

"A master recipe which we use for almost any round fish, such as cod, pollock, ling, haddock or grey sea mullet. This perfect one-pot dish can be cooked ahead and reheated — just make sure there's lots of cheese sauce, otherwise it'll be dry and uninteresting instead of juicy and unctuous. Mussels, shrimps, periwinkles or prawns can be added to make for a more elaborate and expensive version. Buttered leeks, piperonata, sautéed mushrooms or tomato fondue are other options — simply put a tablespoon or two either on top of the fish or underneath it in the gratin dish."