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Le Chaudron recipe
Gratin de poisson brocolis
Fish and broccoli gratin
⏱ 40 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)cod fillets, cubed
500 g (18 oz)broccoli, in small florets
400 ml (1⅔ cups)thick crème fraîche
200 ml (¾ cup)whole milk
150 g (5 oz)grated cheeseGruyère
3 clovesgarlic, crushed
1 pinchgrated nutmeg
30 g (1 oz)fine breadcrumbs
- 800 g (28 oz) cod fillets, cubed
- 500 g (18 oz) broccoli, in small florets
- 400 ml (1⅔ cups) thick crème fraîche
- 200 ml (¾ cup) whole milk
- 150 g (5 oz) grated cheese Gruyère
- 3 cloves garlic, crushed
- 1 pinch grated nutmeg
- 30 g (1 oz) fine breadcrumbs
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Blanch the broccoli in boiling salted water for 3 minutes, then plunge into ice water.
- Drain well and spread the broccoli over the buttered gratin dish.
- Scatter the raw cod evenly over the broccoli.
- Combine the cream, milk, crushed garlic and nutmeg, and whisk well into a smooth, fragrant sauce.
- Season the sauce generously and pour it evenly over the fish and broccoli.
- Sprinkle generously with grated cheese and fine breadcrumbs for a crisp golden crust.
- Bake for 30 minutes at 180 °C (350 °F) fan until golden and bubbling.
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