Summary: Cod gratin with béchamel sauce is one of the most comforting and acclaimed cod dishes. The béchamel wraps around the cod, and the crispy cheese crust provides a contrasting texture. This recipe explains how to make the perfect béchamel, achieve the ideal gratin, and prevent lumpy béchamel.
Contents
Ingredients for 4 people
- 600g desalted cod (loins or shredded)
- For the béchamel: 50g butter + 50g flour + 500ml milk + salt + nutmeg
- 100g cheese for gratin (cured Manchego, Parmesan, or Gruyère)
- Breadcrumbs (optional, for extra texture)
- 2 tablespoons EVOO for the cod
The perfect béchamel: lump-free
The secret is 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).
- Add the hot milk (not cold) little by little, stirring constantly with a whisk.
- Over medium-low heat, stir 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 an immersion blender. No lumps are impossible to fix.
Full recipe
- Shred or cut the cod into pieces. Sauté briefly in EVOO for 2-3 min. Set aside.
- Prepare the béchamel (see above). Incorporate the cod into the béchamel.
- Pour into an oven-safe dish. Cover with grated cheese (+ breadcrumbs if you want more texture).
- Gratin at 220°C with the grill for 8-10 min until golden and bubbling.
- Rest for 3 minutes before serving.
The gratin: temperature and cheese
| Cheese | Flavor | Melt | Crust |
|---|---|---|---|
| Cured Manchego | Intense Spanish | Very good | Golden and firm |
| Parmesan | Deep umami | Excellent | Very crispy |
| Gruyère | Smooth, melting | Very good | Golden, less firm |
| Mozzarella | Mild, elastic | Good | Slightly crispy |
Bacalalo — Shredded Cod
The ideal format for cod gratin: boneless, ready to be incorporated directly into the béchamel.
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Frequently asked questions
Can I prepare it the day before?
Yes. Prepare everything up to the cheese step, cover with cling film and refrigerate. The next day, add the cheese and gratin. It turns out perfect.
Is smoked cod suitable for this dish?
Yes, and it works very well. Smoked cod with béchamel has a deeper flavor. Use less because the smoky 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
