Salt Cod with Mashed Potatoes
500 grams salt cod (skinned and boned)
125 grams cheddar cheese
1.5 kg potatoes
1 medium onion, finely chopped
2 tablespoons parsley, finely chopped
3 tablespoons butter
2 cups cold milk
pinch of ground black pepper
1 tablespoon olive oil
1 teaspoon crushed garlic
Parmesan cheese grated for topping
Bread crumbs for topping
Salt to taste (sparingly as salt cod is salty)
Place salt cod in cold water and allow to soak for 30 minutes. Pour out water, wash and soak again. Repeat two or three times until the salt is washed out. Drain and cut into large portions for boiling in a casserole pan.
Peel potatoes. Boil in water until very soft and ready to mash. Remove from pan and drain. Add 2 tablespoons of butter and mash to a puree. Add 2 eggs and 1 1/2 cups milk. Mash and blend well together until soft and fluffy. Add a pinch of ground black pepper and half the grated cheddar cheese.
Boil the salt cod until very tender, but not soft. Use a skewer to test. Remove from the pan and drain.
Flake the salt cod with a fork into very small pieces. Remove fish bones if any.
Add 1 tablespoon of butter in a casserole pan with 1 tablespoon olive oil. Heat pan under medium heat. Fry finely chopped onions until transparent with 1 teaspoon finely crushed garlic. Add flaked salt cod and reduce heat to low.
Fry until salt cod starts to cook. Add the remaining cheddar cheese and finely chopped parsley. Mix well and cook together for another 2 minutes until the salt cod flakes are well blended with the onions and cheese.
Add the mashed potatoes to the pan and mix well with the salt cod mixture. Add 1/2 cup milk Stir cook the mixture until very creamy. Mix well. Taste for salt. Add more salt if desired.
Heat oven to 250 degrees centigrade.
Butter an oven proof gratin dish. Transfer mashed potato and salt cod mixture into the gratin dish. Spread uniformly and top with bread crumbs and parmesan cheese.
Place gratin dish in oven (mid position). When the gratin starts to cook, reduce heat to 200 degrees centigrade.
Cook until topping turns golden brown.
Serve with hot French baguette and a green salad.
Madeleine's recipe : Salt cod with mashed potatoes
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