Blend all ingredients well for the cod. Spray the mold with fat. Pour 1.2 dl fish batter into each mold. Bake in combi mode 60% steam, 40% heat at 105°C for about 12 minutes.
Mix the ingredients for the duchess potatoes.
Mix the ingredients for the gratin sauce.
Remove the molds and pipe duchess potatoes around the edges. Then pour a little gratin sauce in the center.
Bake in the oven at 200°C for about 4-5 minutes until just lightly golden on top. Cool down and freeze the entire mold. Then carefully push out the fish gratin and store in a container in the freezer.
Cod
2 kg cod purée
1.5 liters whole eggs
1 dl fish broth
1 tbsp salt
1 tsp white pepper
1 dl thickn’up
Duchess
6 liters mashed or pressed potatoes
2 liters whole eggs
2 tbsp salt
1 dl melted butter
Gratin sauce
1 liter cream
2 dl cheese crème
1.5 tbsp salt
1 tsp white pepper
0.5 dl dried dill
Energy kcal: 137.67
Protein (g): 7.62
Fat (g): 8.59
Carbohydrates (g): 7.34
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