Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes
Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lemony salt and black pepper cod on a gratin dauphinois potatoes. It is one of my favorites. This time, I am going to 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 popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first 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 it.

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

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