Family Best Time >> Food

Cod with leeks and garlic cream in a potato crust


Ingredients:
  • salted cod
    700 g
  • leeks
    500 g
  • potatoes
    4, 150 g each
  • ventrèche (rolled pork belly)
    8 slices
  • chives
  • milk
    1 liter
  • bouquet garni
    1
  • water
    25 cl
  • mornay sauce
    50 g
  • Creme fraiche
    160 g
  • nutmeg
    1 grater
  • white wine
    50 cl
  • blanched garlic
    200 g
  • blanched shallots
    100 g
  • Creme fraiche
    200 g
  • salt, peppercorns


Preparation:


    Mix together the leek mixture, the cod and half the garlic cream.

    Heat this mixture and stuff the potatoes with it. Place a belly on each potato, add a few grains of mignonette. Serve with the rest of the garlic cream.

    ***

    Mornay Sauce
    Heat 50 cl of béchamel. Off the heat, add 2 beaten egg yolks with, if necessary, a little cream. Reheat for a few seconds. Stir in 70 g of sifted grated Gruyère without whisking.