Fine cod with sauce américaine and mashed potatoes au gratin

Name: Fine cod with sauce américaine and mashed potatoes au gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 20 raw shrimps (approx. 300 g; without head, with shell; fresh or frozen); 800 g floury potatoes; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 3 (approx. 150 g) stalks of celery; 2 Onions; 2 TABLESPOONS + some butter; 1 TABLESPOON Flour; 5 TABLESPOONS White wine; 200 ml Fish stock; 5 TABLESPOONS Whipped cream; 4 TABLESPOONS Noilly Prat (French wormwood); 50 g grated parmesan; 200 ml Milk; 2 Egg yolk (Gr. M); 750 g leaf spinach (fresh or frozen); 4 Cod fillets (approx. 150 g each); 2 TABLESPOONS Oil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

20 raw shrimps (approx. 300 g; without head, with shell; fresh or frozen)
800 g floury potatoes
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
3 (approx. 150 g) stalks of celery
2 Onions
2 TABLESPOONS + some butter
1 TABLESPOON Flour
5 TABLESPOONS White wine
200 ml Fish stock
5 TABLESPOONS Whipped cream
4 TABLESPOONS Noilly Prat (French wormwood)
50 g grated parmesan
200 ml Milk
2 Egg yolk (Gr. M)
750 g leaf spinach (fresh or frozen)
4 Cod fillets (approx. 150 g each)
2 TABLESPOONS Oil

Directions

1
Defrost frozen shrimps. Peel, wash and cut the potatoes into large pieces. Cover and cook in salted water for about 20 minutes.
2
In the meantime peel the shrimps, except for the tail fin. Wash the prawns and pat them dry. Rinse shrimp shells cold and drain. Clean and wash the celery. Peel onions and chop both finely.
3
Heat 1 tablespoon of butter. Roast the shrimp shells for approx. 3 minutes while turning. Add celery and half onions, cook for another 3 minutes. Dust with flour and sauté. Add wine, stock and cream, bring to the boil and simmer for about 5 minutes.
4
Season the sauce with salt, pepper and Noilly Prat. Pass through a very fine sieve and keep warm.
5
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Grease four small refractory moulds. Drain the potatoes and mash them finely. Stir in mashed potatoes, parmesan, milk and egg yolk.
6
Pour potato mixture into the moulds. Bake in a hot oven for 10-15 minutes.
7
In the meantime, sort out the spinach, wash and drain. Heat 1 tablespoon of butter. Fry the rest of the onion until transparent. Add the spinach and cover and let it collapse. Season to taste with salt and nutmeg.
8
Keep warm as well.
9
Wash the fish and dab dry. Heat oil in a pan. Fry the fish for about 3-4 minutes on each side (be careful when turning, it falls apart easily). Season with salt and pepper. Remove and keep warm.
10
Fry the prawns in the hot frying fat for about 3 minutes, season as well. Arrange fish and prawns with spinach and sauce. Add mashed potatoes au gratin.