Gratin de Morue
(Salt Cod Gratin) Recipe

Origin: Mauritius      Period: Traditional

Ingredients

500g salt cod (skinned, and de-boned)
125g mature Cheddar cheese, grated
1.5kg potatoes
1 medium onion, finely chopped
2 tbsp parsley, finely chopped
3 tbsp butter
2 eggs
500ml cold milk
pinch of freshly-ground black pepper
1 tbsp olive oil
1 tsp crushed garlic
grated parmesan cheese (for topping)
breadcrumbs (for topping)
salt, to taste

Gratin de Morue
(Salt Cod Gratin) Preparation:

Method:

Place the salt cod in plenty of cold water and allow to soak for at least 40 minutes. Pour-off the water, rinse the fish, replace the water and allow to soak again. Repeat this soaking process at least three times both to re-hydrate the fish and to wash away as much of the salt as possible. When ready cut the fish into large portions.

Peel the potatoes, cut into large chunks and cook in lightly-salted water until soft enough to mash. Remove from the pan, drain return to the pan and add 2 tbsp butter. Mash to a smooth puree then add the eggs and 360ml milk. Blend together until soft and fluffy then add half the Cheddar cheese and season with black pepper.

Add the salt cod to a pan with some water, boil until very tender (but not soft). Drain the fish then flake with a fork (removing any bones). Add 1 tbsp butter to a casserole pan along with 1 tbsp olive oil. Heat on a medium flame and fry the onion and garlic until the onion is soft and transparent. Add the fish to the pan, reduce the heat and continue cooking until the cod has heated through. Add the remaining cheese and chopped parsley. Mix to combine then cook for a further 2 minutes until everything has blended together.

At this point add the mashed potatoes to the pan and mix to combine thoroughly. Transfer the mixture to a gratin dish and spread out evenly. Top with a mixture of breadcrumbs and Parmesan cheese. Place the dish in an oven pre-heated to 240°C and when the gratin begins to cook and buttle reduce the heat to 200°C. Continue cooking until the topping begins to turn a golden brown in colour.

Serve in the gratin dish, accompanied by crusty bread and a green salad.

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