Salt Cod and Potato au Gratin

Yield:  6

Preparation time is 60 minutes, 24 hours refrigeration, cooking time 60 minutes

Ingredients

• ¾ pound salted Pacific longline Cod – (350grams)
• 2 large yellow onion, peeled and chopped
• 4 medium Russet potatoes, scrubbed but not peeled
• 1 stick unsalted butter
• ¾ cup cream – (175ml)
• 2 large garlic clove, peeled and minced
• Freshly ground black pepper
• 4 tablespoons freshly grated parmesan cheese – (60ml)

Directions

1. Place salted cod into a large bowl of cold water, cover and place in fridge.  Soak for 24 hours and water must be changed at least 4 times to draw out the excess salt.  Drain the cod, rinse and drain well again.
2. Remove all of the bones and skin and using a fork or your fingers, pull the cod into small shreds and put aside.
3. Preheat oven 375F
4. Place potatoes in a large pot and cover in water.  Boil for 35 -40 minutes until they are tender.
5. Meanwhile, sauté onion and garlic in butter for 5 minutes until the onions are glassy.  Lower the heat, cover and let cook slowly for another 10 minutes.    Add the cod and replace cover.  Let this cook for 20 minutes, stirring occasionally.
6. Peel and quarter the boiled potatoes and place in a bowl.  Add ¼ cup cream season with pepper. Mash the potatoes and continue to add the remainder of cream until they are smooth and fluffy.
7. Place sautéed onion, garlic and cod mixture into food processor and puree.  Fold the puree into the mashed potatoes.
8. Divide cod/potato mixture into well buttered ramekins. Smooth out surface and sprinkle top with grated Parmesan cheese.  Bake until golden brown.