Cod and leek gratin with sweetcorn mash
Proper comfort food alert This dish is so creamy, warming and actually has quite a few veggies packed in. Perfect to make for these cold days
Ingredients (4 people):
The mash: 4 large potatoes, peeled and quartered
1 small tin sweetcorn
Large handful Parmesan
Salt and pepper
2 large cod fillets, skin removed and chopped into chunks
1 tbsp olive oil
3 leeks, sliced
1 onion, roughly chopped
3 cloves garlic, minced
100ml white wine
2-3 tbsp flour
200ml of milk
2 tbsp creme fraiche
2 tsp Dijon mustard
Handful chopped parsley
1. Put your potatoes onto boil for 15 mins. Whilst they are boiling fry the leeks and onion with the oil in a large pan for 3 mins. Add the garlic and fry for 2 mins, then add the white wine. Cook it off. Remove from the pan and set aside.
2. Put your oven to 200. Add 25g butter to the leek pan, and melt. Then add the flour in tbsp until a thick paste is formed. Cook for 3 mins. Slowly add the milk bit by bit, mixing it until smooth before adding the next bit. When it is a thick sauce consistency, stop adding milk. Add the creme fraiche, mustard, some seasoning and taste it. Add the leeks back in, the raw cod, the parsley. Place all of this in the bottom of a baking dish.
3. Mash your potatoes with the butter and milk. Season to taste. Top the cod gently with the potatoes and spread them over the mixture. Top with Parmesan, then bake for 15 mins or until golden brown. Serve with some fresh veggies!