Baked Cod Fish in Dill Cream Sauce With Duchess Potatoes

For Duchess Potatoes

Set the oven to 350°F or 180°C .

Peel and boil the potatoes in salted water until soft.

Drain the water from the potatoes. 

In a small pan and on a low heat, heat the cream and butter.

Press the potatoes through a potato press. Add the butter and cream mixture and using a spatula, stir until smooth and mixed well. Stir in the egg yolks. Add the milk a little at a time until you get a good consistency, it should not be too loose but not too firm either. Season with salt and pepper.

Spread the puree along the edges in an oven-safe form. Leave the center empty or fill in with half of the potatoes mix (depending on the size of baking form you are using), where the fish and sauce should be added later on.

Place the fish pieces in the middle. Pour the sauce over the fish. Cook in the oven for about 30 minutes until the gratin has a little golden color.

Top the finished fish gratin with prawns and garnish with dill. Serve warm with salad on the side.

For cod fish

Cut the cod fillet into slightly smaller pieces if they are large.

Sprinkle with salt and pepper and let the fish rest for a while preparing the rest of the ingredients.

For dill cream sauce

In a medium pan on low heat, melt the butter, then remove from the heat and stir in the flour. 

Add water, milk, and stock.  Put the pan back on low heat, whisk well so it comes together into a smooth sauce.

Add the cream when the sauce has thickened.  Allow to simmer for another 5 minutes.

Then add and fold in finely chopped dill and finely grated lemon peel.  Season to taste with a splash of lemon juice, salt and ground black pepper. 

Remove from the heat and set aside.

Set the oven to 350°F or 180°C.