Fish and Potato Gratin
I love serving this comforting recipe for hosting on a winter evening. You could use another white fish like Tilapia or Halibut – but I think cod is the best option!
I love serving this comforting recipe for hosting on a winter evening. You could use another white fish like Tilapia or Halibut – but I think cod is the best option. I insist on adding parsnips to the mashed potato—a perfect pairing with fish!
Why make this recipe?
1. It’s a comforting, rich, and filling dish.
With its creamy mashed potatoes and parsnips, creamy mixture of fish, chorizo, and spinach, and crispy Parmesan crust, this dish ticks all the boxes: texture, taste, and warmth.
2. An explosion of well-balanced flavors
– The chorizo adds a smoky and spicy touch.
– The cod is tender and melts in your mouth. Fresh herbs, lemon, and mustard add freshness and a little acidic kick that tingles the taste buds.
– The cream ties it all together in an ultra-indulgent sauce.
3. A great way to cook cod differently
Often limited to more classic recipes, here the cod is enhanced in a bold surf and turf combination.
4. The cheese gratin makes all the difference
Panko breadcrumbs and Parmesan cheese create an irresistible golden, crispy crust worthy of the best comfort food dishes.
5. It works well even with vegetables
Parsnips and spinach are incorporated in a natural and tasty way. Ideal if you want to get the whole family to eat vegetables without them even realizing it.
6. Perfect for guests or leftovers
This dish can be prepared in advance, reheats well, and always impresses everyone at the table. You can even make individual portions for a “wow” effect.
In short, if you’re looking for a dish that warms the heart and tastes heavenly… go for it.
The tools I recommend:
Preheat the oven to 180°C/375°F.
Put the potatoes and parsnips in a pot. Fill with cold water, add salt, and bring to a boil. Cook until the veggies are tender, around 20 minutes.
Meanwhile, heat the Le Creuset Oblongue Dutch oven (or a large skillet) over medium heat. Add a drizzle of olive oil and cook the onion and chorizo until they are tender and begin to brown—about 5 to 6 minutes. Add the garlic and sauté for about a minute.
Add the cream and scrape the bottom of the pan with a wooden spoon. Bring to a boil, stir, and add the mustard, parsley, tarragon, lemon juice, and zest. Mix the cornstarch with a tablespoon of water. Add to the mix, lower the heat, and add the spinach. Stir until it starts to wilt in the sauce. Add the fish pieces, stir, season with salt and pepper, turn off the heat, and set aside.
If you’re using a pan, transfer the mix to an oven-safe ceramic dish.
Drain the potatoes and parsnips. Add the milk and butter to the pot. Heat over low heat until the butter has melted. Replace the vegetables in the pot. Mash with a potato masher, season with salt and pepper. Gently spread the puree over the fish. Spread to give a rustic effect.
In a bowl, mix together the breadcrumbs, Parmesan cheese, and olive oil. Sprinkle over the gratin and bake for 25 to 30 minutes until the sides are bubbling and the top is golden brown.
Let cool for about 10 minutes before serving. Enjoy with a green salad! So good!
Bon appetit and enjoy!
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