Cod Gratin
- Cook
- 20 min
4 cod fillets, skinless
¼ napa cabbage
2 teaspoons kosher salt, divided
1 tablespoon (15 g) butter
¾ cup (50 g) shredded cheese
3 tablespoons (15 g) grated Parmesan cheese
1 pinch white pepper
White Sauce
2 tablespoons (30 g) butter
¼ cup (30 g) all-purpose flour, sifted
1 ¼ cups (300 ml) milk
1 pinch kosher salt
Preheat oven to 430°F. Sprinkle 1 teaspoon of salt over cod fillets and let rest for 15 minutes. Wipe off any excess moisture with a paper towel and slice them at an angle into large bite-sized pieces.
Cut napa cabbage by dividing leaves and stems, then cut into large bite-sized pieces. Place them in a bowl and sprinkle 1 teaspoon of salt over them. Let rest for 15 minutes and squeeze out the water.
For White Sauce, add butter to a small saucepan and heat over low heat. Once the butter melts, add flour and stir with a spatula until the texture becomes smooth. Gradually pour in milk to avoid lumping, and once the sauce thickens, remove from heat.
Add butter to the skillet and heat over medium heat. Once the butter melts, add napa cabbage stems and sauté for about a minute. Next, add napa cabbage leaves and sauté for another minute, then turn off the heat.
Place cod on top of the napa cabbage and evenly pour the White Sauce over the cod. Sprinkle shredded cheese and Parmesan cheese on top. Bake in the oven for 10 minutes until the cheese is browned.
The White Sauce hardens as it cools, so when reheating, add some warm milk to adjust the consistency.
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