Italian Cod Gratin with spinach
Italian Cod Gratin with spinach. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…
- 650 g cod fillet
- 400 ml halal-certified milk
- 25 g wheat flour
- 30 g halal-certified butter
- 40 g halal-certified hard cheese made with microbial coagulant
- 50 g halal-certified breadcrumbs
- 150 g cultivated mushrooms
- 3 g salt
- 1 g black pepper
- 150 ml water
- 100 g fresh spinach
- Wash spinach, drain and chop. Remove visible fish bones. Heat oven to 190 °C. Cook fish gently in the measured water for 6–8 minutes until 63 °C; drain and flake, checking for bones.
- Finely chop mushrooms and variation vegetables; cook in 10 g butter and 80 ml of the measured milk for 10–12 minutes until tender.
- In another pan melt remaining butter, stir in flour for 1 minute, then whisk in remaining milk. Simmer 3 minutes until thick. Mix with fish, cooked vegetables, cheese, salt and pepper.
- Transfer to a 22 cm baking dish, cover with breadcrumbs and bake 15–20 minutes until the centre reaches 74 °C. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: Fpenteado — Wikimedia Commons, CC0. Source: https://commons.wikimedia.org/wiki/File:Bacalhau_com_natas.jpg Licence: http://creativecommons.org/publicdomain/zero/1.0/deed.en Resized and converted to JPEG; no crop. Portuguese cod bake illustration; this Italian-book adaptation uses fresh cod, cheese, breadcrumbs and extra vegetables.
Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Italian Cod Gratin.