Step-by-Step Guide to Make Favorite Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, lemony salt and black pepper cod on a gratin dauphinois potatoes. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes is something that I’ve loved my whole life.

The gratin Dauphinois (potato gratin) is French specialty from the town of Grenoble and it is The authentic gratin dauphinois never contains cheese. for optimum result when making it at Season the top of the potatoes with salt, pepper, and a bit of nutmeg. then add a second layer of potato on top. Sauteed cod fish fillets seasoned with lemon juice and black pepper. Your daily values may be higher or lower depending on your calorie needs. Grease a medium casserole dish using a little of the butter.

To get started with this recipe, we must prepare a few components. You can cook lemony salt and black pepper cod on a gratin dauphinois potatoes using 20 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes:

1. Prepare Fish Ingredients
2. Take 1 Cod Fillet
3. Make ready 20 g Cherry Tomato (halved)
4. Make ready 2 Lemon (zest and Juice)
5. Take Seasoning (Salt and Black Pepper)
6. Take Relish Ingredients
7. Get 2 Medium sized Plum Tomatoes (Finely Sliced)
8. Take 2 Medium Sized Red Onion(Finely Sliced)
9. Make ready 1 Lime (Juice only)
10. Make ready 2 Garlic Cloves(minced)
11. Make ready 1 Tsp Light Soy Sauce
12. Get 2 Tsp Demerara Sugar
13. Prepare Dauphinois Ingredients
14. Get 2 Large Baking Potatoes(finely sliced)
15. Make ready 2 Tbsp Butter
16. Take Pinch Dried Thyme
17. Prepare Seasoning(salt and black pepper)
18. Take 1 Cup Double Cream
19. Make ready 2 Cups Grated Cheddar Cheese
20. Prepare 1 Garlic Clove(minced)

This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of. Combine the potatoes, milk, garlic, salt, and pepper in a large saucepan. Bring to a boil over medium-high heat.

Steps to make Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes:

1. Prep the dauphinois potatoes: melt butter in a saucepan on medium heat and add double cream, thyme and garlic; combine thoroughly until a smooth consistency is achieved. Tip: ensure it don’t overcook. Layer the sliced potatoes in a ceramic oven dish; pour in the butter mix and cover the with baking parchment(optional).
2. Preheat oven at 180’C. Place the oven dish in the center rack and cook for 15-20mins.(till potatoes are softened). Remove from the oven and add cheese. Return back to the oven and cook for further 10mins.
3. Meanwhile, cut the cod fillets into finger sized portions. Season with salt, black pepper and combine with lemon juice+zest and cherry tomatoes. Wrap in a baking parchment and place in an oven dish with water(a cup). Oven cook at 180’C for 10-15mins.
4. Relish making: Heat up a drizzle of oil in a sauce pan. Add the plum tomatoes, onions and garlic. Sweat for 5-7mins. Add the light soy sauce and simmer for 2 mins. Then add the Demerara sugar and simmer for another 2-3 mins.
5. Serving Suggestions

Combine the potatoes, milk, garlic, salt, and pepper in a large saucepan. Bring to a boil over medium-high heat. Pour the potato mixture into the prepared baking dish and sprinkle with the grated cheese. Few can resist dauphinoise potatoes or 'gratin dauphinois', the ultimate potato side dish - and only the French could have thought it up. Layers of wafer-thin potato slices are interspersed with shreds of garlic and a generous grinding of salt and freshly groud black pepper, then drenched in cream.

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