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Poach cod in gently simmering salted water for 5–7 minutes.
Drain and gently flake the fish into chunks.
2. Make the béchamel sauce:
In a saucepan, melt the butter over medium heat.
Stir in the flour to form a roux and cook for 1–2 minutes.
Gradually whisk in the milk until the sauce thickens.
Add sour cream, chopped shallot, salt, pepper, and nutmeg.
Simmer gently for 2–3 minutes.
3. Assemble the gratin:
In a large bowl, mix cod, shrimp, mussels, half the grated cheese, and the béchamel sauce.
Add lemon juice to brighten the flavors (optional).
4. Bake:
Pour the mixture into a buttered baking dish.
Sprinkle with the remaining cheese.
Bake at 200°C (390°F) for 20–25 minutes until golden and bubbly.
5. Serve:
Garnish with chopped parsley.
Serve warm with rice, steamed potatoes, or a crisp green salad.
Serving & Storage Tips:
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