Cod gratin with bechamel is a heritage of Franco-Spanish cuisine from the 19th century, when white sauces reached the homes of the Cantabrian coast. It is prepared at Easter and Christmas as a comforting festive dish. The golden layer of cheese on the cod defines its classic presentation.
Mediterranean
Gratin cod with bechamel
Cod gratin with bechamel from Spain: traditional recipe step by step, with chef tips and clear times.
- Spain
- Main course
- High protein
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 445 kcal
- Protein 40 g
- Fiber 1 g
- Carbohydrates 18 g
- Fat 24 g
- Sodium 920 mg
Story behind the dish
Preparation
Cod gratin with bechamel is a Spanish preparation with medium difficulty. Reserve about 50 minutes in total (25 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of desalted cod in pieces.
- Have ready: 500 ml of whole milk.
- Have ready: 50 g of butter.
- Have ready: 50 g of wheat flour.
- Have ready: 100 g of grated Gruyere cheese.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare bechamel: melt butter
Prepare bechamel: melt butter, add flour, cook for 2 minutes and add hot milk without lumps.
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Season with nutmeg
Season with nutmeg, salt, pepper and half of the Gruyere cheese; cook until thickened. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Saute the onion in oil
Sauté the onion in oil, place the cod in a baking dish and cover with the onion. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Pour the bechamel on top
Pour the béchamel over the top, sprinkle with remaining cheese, breadcrumbs and parsley.
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Gratin in the oven at 220 C for 12-15 minutes until…
Gratin in the oven at 220 C for 12-15 minutes until the surface is golden and bubbly. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Let rest 5 minutes before serving with green salad
Let rest 5 minutes before serving with green salad. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with sautéed spinach under cod.
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