As you might recall, cabillaud is cod and in February’s French issue of Saveurs magazine I found a fantastic recipe for a gratin of cod and cauliflower. I don’t know whether the English version is the same but it’s worth having a look because this issue has some wonderful pictures and recipes.
What is interesting about this recipe is that it includes mustard seed and hot mustard or moutarde forte. Silly me, I thought that 2 tablespoons of mustard seed would be too strong so I only mixed in one. I was wrong. This was delicious but the extra tablespoon of mustard seed would have put this over the top. Next time.
Cod and Cauliflower Parmentier
800 g cod fillets
800 g cauliflower, separated into florets
50 g butter
1 tbsp creme fraiche
1 tbsp hot mustard
2 tbsp mustard seed
2 shallots, chopped
1 small bunch of parsley, chopped
1/4 cup olive oil
40 g bread crumbs
50 g gruyere or comte cheese, grated
Salt and pepper
Boil the cauliflower in salted water for 15 minutes. Drain and mash with half the butter, the creme fraiche, the mustard seed, salt and pepper. Set aside.
Fry the cod on one side in the olive oil over a hot flame for about 3 minutes, turn and add the shallots and parsley, continuing to cook for another 3 minutes, breaking up the fish with a fork. Add the mustard and cook for another 2 minutes.
Place the fish in 4 individual ramekins, topping with the cauliflower, cheese and bread crumbs. Melt the remaining butter and pour over the tops.
Cook in a 400 degree Fahrenheit oven for about 25 minutes.
Wine suggestion: Cremant de Bourgogne