• Sweet tooth cod au gratin

  Ingredients:
  2 sachets of sweet tooth mushrooms re-hydrated in court-bouillon
  600 g of cod cooked in court-bouillon
  50 g of butter
  1 lemon
  Salt, pepper
  4 hard-boiled eggs
  200 ml of fresh cream
  100 g of grated Gruyere cheese .
  

Cook cod in a court-bouillon (1 litre of water, 2 glasses of white wine, 50g of carrots, 50g onions, thyme, bay leaf, parsley, salt, pepper) approximately 10 minutes.
Remove bones.
Re-hydrate mushrooms in the hot court-bouillon approximately 30 minutes.
Fry them in butter sprinkling with lemon juice, salt, pepper.
In a gratin dish, place a layer of sweet tooth mushrooms then a layer of crumbled cod, topped with the sliced hard-boiled eggs.
Beat the cream with salt, pepper and grated cheese.
Add this mixture in the dish, dot with a few small pieces of butter and broil.

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