Asparagus And Cod Gratin

Uses an aioli style sauce, it's delicious!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 15 min Cook: 20 min

Ingredients

Asparagus 1 bunch
Cod fillets 3-4
Potato 1
How to make a quick aioli style sauce:
Mayonnaise 4-5 tbsp
Lemon juice 1/2
Grated garlic 1/2 or 1 clove
Black pepper as required

Method

1
Boil the asparagus and the potatoes then slice the potatoes. Mix the aioli sauce ingredients together.
2
Oil a gratin dish and place the cooked sliced potatoes on the bottom. Place the cod fillets on top.
3
Put in a preheated oven 200C (Gas mark 6 or 7) for 10-12 minutes.
4
Remove the gratin dish and place the asparagus cut into half lengths on top. Pour the aioli sauce over it.
5
Return to the oven. It's ready when it's nicely browned.

Tips & Note

Aioli is well known from the Provence region of France, it's olive oil and garlic.

Asparagus And Cod Gratin

Uses an aioli style sauce, it's delicious!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 15 min

Cook: 20 min

Ingredients

Asparagus 1 bunch
Cod fillets 3-4
Potato 1
How to make a quick aioli style sauce:
Mayonnaise 4-5 tbsp
Lemon juice 1/2
Grated garlic 1/2 or 1 clove
Black pepper as required

Asparagus And Cod Gratin

Recipe ID :751 Posted on 09 JUN 2015

Serves 4

Prep 15min
Cook 20min
views 910
printed 163

saved 4

Uses an aioli style sauce, it's delicious!

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Ingredients

Print Ingredients Email Ingredients
1 bunch
3-4
1
4-5 tbsp
1/2
1/2 or 1 clove
as required

Method

Prep
15min
Cook
20min
1
Boil the asparagus and the potatoes then slice the potatoes. Mix the aioli sauce ingredients together.
2
Oil a gratin dish and place the cooked sliced potatoes on the bottom. Place the cod fillets on top.
3
Put in a preheated oven 200C (Gas mark 6 or 7) for 10-12 minutes.
4
Remove the gratin dish and place the asparagus cut into half lengths on top. Pour the aioli sauce over it.
5
Return to the oven. It's ready when it's nicely browned.

Tips & Note

Aioli is well known from the Provence region of France, it's olive oil and garlic.

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yhiranuma
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