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COD MORNAY

Put the cod into a large saucepan, dust with court-bouillon, moisten with cold water. Salt lightly. Bring to the boil then turn down the heat immediately to cook over a very low heat for 10 minutes. Turn off the heat. Allow to poach for 5 minutes. Drain. Discard all bones and skin. Divide into egg-sized pieces. Make a bŽchamel with 1/3 milk, 1/3 cream and 1/3 court-bouillon, add 2 tablespoons of grated Gruyre. Put the fish into an ovenproof dish, coat with the sauce, sprinkle with grated cheese, add some small pieces of butter. Add the raw mussels. Bake in a hot oven (400F) to gratin slowly.
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2 2/3 lb fresh cod
powdered court-bouillon
2 3/4 cups bŽchamel sauce
1/4 cup Gruyre cheese
6 to 8 mussels
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10
mn
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20
mn
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Ile-de-France
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Fish
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Sauvignon
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