Summary: Cod gratin with béchamel is one of the most comforting and applauded cod dishes. The béchamel envelops the cod, while the gratinated cheese crust provides a crispy contrast. This recipe explains how to make the perfect béchamel, achieve the ideal gratin, and avoid lumpy béchamel.
Content
Ingredients for 4 people
- 600g desalted cod (loins or shredded)
- For the béchamel: 50g butter + 50g flour + 500ml milk + salt + nutmeg
- 100g cheese for gratinating (aged Manchego, Parmesan or Gruyère)
- Breadcrumbs (optional, for more texture)
- 2 tablespoons EVOO for the cod
The perfect béchamel: lump-free
The secret lies in the roux (butter + flour) and adding hot milk. Foolproof process:
- Melt the butter in a saucepan over medium heat.
- Add the flour all at once and stir vigorously for 2 minutes (the roux should be dry, without liquid).
- Gradually add the hot milk (not cold) while continuously stirring with a whisk.
- Cook over medium-low heat, stirring constantly for 8-10 minutes until it thickens.
- Add salt + nutmeg. Texture: it should coat the back of a spoon.
If there are lumps: pass the béchamel through a sieve or use a hand blender. It's not an impossible salvage.
Full recipe
- Shred or cut the cod into pieces. Sauté briefly in EVOO for 2-3 minutes. Set aside.
- Prepare the béchamel (see above). Incorporate the cod into the béchamel.
- Pour into an ovenproof dish. Cover with grated cheese (+ breadcrumbs if you want more texture).
- Gratinate at 220°C with the grill on for 8-10 minutes until golden and bubbling.
- Rest for 3 minutes before serving.
The gratin: temperature and cheese
| Cheese | Flavor | Melting | Crust |
|---|---|---|---|
| Aged Manchego | Intense Spanish | Very good | Golden and firm |
| Parmesan | Deep umami | Excellent | Very crispy |
| Gruyère | Mild, melt-in-your-mouth | Very good | Golden, less firm |
| Mozzarella | Mild, elastic | Good | Less crispy |
Cod — Shredded cod
The ideal format for gratinated cod: boneless, ready to be directly incorporated into the béchamel.
View products →Frequently asked questions
Can I prepare it the day before?
Yes. Prepare everything up to the cheese step, cover with cling film and store in the fridge. The next day, add the cheese and gratinate. It turns out perfectly.
Is smoked cod suitable for this dish?
Yes, and it tastes great. Smoked cod with béchamel has a deeper flavor. Use less as the smoked flavor is more intense.
Can it be made without butter?
Yes, with EVOO, although the texture is slightly different. Use the same proportions and process. The result is a lighter béchamel with a Mediterranean flavor.
See: Baked cod with lemon | Cod fritters
