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Cape Cod Recipes
Old & New Salt Cod Gratin  ~ FISHING JOKE: A Catholic priest is
out fishing when a marine patrol boat pulls up next to him in his boat.
The sherif deputy smells alcohol on his breath and sees an empty
wine bottle on the deck, and says, "Sir, have you been drinking?" The
priest says, "Just water." The cop replies, "Then why do I smell wine?"
And the minister looks down at the bottle and answers, "Good Lord, He's
done it again!
Salt Cod Gratin
Place the salt cod in
cold water and soak for 2 to 3 days, changing the water at least 2
times each day to reduce saltiness.
Add milk, water, garlic, bay leaves, cloves, thyme and parsley sprigs to a sauce pan and add soaked cod. Liquid should completely cover and allow to sit for at least 30 minutes. In a separate sauce pan, add potatoes to boiling water and simmer until very tender, Drain and set aside. Drain cod, reserving poaching liquid and discard bay leaves, cloves and parsley sprigs. Flake fish and discard any skin, bones or brown spots. In a food processor or blender, add cod mixture, potatoes, 1/2 cupof the reserved milk poaching liquid, 1/3 cup extra-virgin olive oil, heavy cream and process for at least 3 minutes until very smooth and fluffy. Add salt, pepper and nutmeg. Place mixture in a lightly-oiled baking dish and drizzle top with remaining olive oil. Place in a preheated 450 degree oven for 20 to 25 minutes or until puffed and top is lightly browned. (You can also place under the broiler for the last minute or two to brown.) Serve immediately with plenty of toasted croutons to scoop up the gratin. Homemade are best from good stale italian bread seasoned with olive oil and italian spices, and baked in the oven. |
