This old-fashioned recipe calls for salt cod, which is very popular throughout the Mediterranean countries, Scandinavia, the Caribbean, This dish is perfect for Caribbean catering for large parties. If your catering for smaller parties the dish can also be made with freshly cooked flaky-fleshed fish.
Preparation time: 25 mins
Cooking Time: 30mins
Ingredients:
1 pound boneless salt cod
6 tablespoons (3/4 stick) unsalted
3 tablespoons all-purpose flour
2 cups milk
2 teaspoons Worcestershire sauce
Salt
Freshly ground white pepper
Tabasco or other liquid hot-pepper sauce
Softened butter for greasing 1 cup fresh bread crumbs, preferably made from French bread 1 cup grated Gruyere
3 ounces of melting cheese.
Fresh celery leaves for garnish
Method:
Place the salt cod in a shallow bowl and add cold water to cover the fish. Cover the bowl, refrigerate, and soak until the flesh is soft, from several hours to 24 hours, depending on the drying method and amount of salt used in preserving; ask your supplier to suggest soaking time. Change the water several times during the soaking process.
Drain the softened cod and place it in a saucepan. Add cold water to cover and set over medium heat. Bring to a boil, then reduce the heat to low and simmer until tender, about 10 minutes. Drain and flake the cod into bite-sized pieces.
In a saucepan, melt 4 tablespoons of the butter over medium-high heat. Blend in the flour and cook, stirring constantly, for 3 minutes; do not brown. Slowly add the milk, stirring briskly with a wire whisk or wooden spoon. Reduce the heat so the mixture simmers and continue to cook, stirring or whisking, until the sauce is smooth and thickened, about 10 minutes. Stir in the Worcestershire sauce and flaked cod. Season to taste with salt, pepper, and pepper sauce.
Preheat the grill. Butter a flat 1-quart baking dish or gratin pan, or 4 individual gratin dishes.
Spoon the cod mixture into the prepared baking dish or gratin pan, or into the individual gratin dishes. Sprinkle the top with the bread crumbs and cheese. Cut the remaining 2 tablespoons butter into small pieces and dot the pieces over the top. Place under the grill until heated through and bubbly, about 10 minutes. Remove from the grill, garnish with the celery leaves and nasturtium buds (if used), and serve piping hot.
