Chef John got a Food Wish for a classic creamed cod recently, but instead of doing the traditional version, he decided to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form.<\/p>\n
Variation:<\/strong> Instead of mashed potato, try sliced potatoes.<\/p>\n Vegetables: <\/strong><\/p>\n Fish & sauce: <\/strong><\/p>\n For the biscuits:<\/strong><\/p>\n For the biscuit topping:<\/strong><\/p>\n Adjust shelves to middle and top rack and preheat oven to 450\u00b0F.\u00a0<\/p>\n Line a baking sheet with parchment paper or a silicone baking mat, set aside.<\/p>\n Prep<\/strong><\/p>\n Adjust shelves to middle and top rack and preheat oven to 450\u00b0F.\u00a0<\/p>\n Line a baking sheet with parchment paper or a silicone baking mat, set aside.<\/p>\n Grease<\/strong> 2 individual-sized casserole or baking dishes with 1 TBS butter.<\/strong> Place both dishes on a baking sheet.<\/p>\n Wash and dry produce.<\/p>\n Trim green beans.<\/strong><\/p>\n Peel, halve and mince shallot.<\/strong><\/p>\n Zest<\/strong> and quarter lemon.<\/strong><\/p>\n Pick leaves<\/strong> from tarragon<\/strong> and chop.<\/p>\n For Mashed Potatoes:<\/strong><\/p>\n Place potatoes<\/strong> in a large pot of well-salted water<\/strong> and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.<\/p>\n Drain potatoes<\/strong> well and return to the pot. Add a pinch of cayenne, salt,<\/strong> and 4 TBS butter.<\/strong> Mash until smooth.<\/p>\n For Sliced Potatoes: <\/strong><\/p>\n Peel the potatoes<\/strong> and slice using a mandolin to 1\/8 to 1\/4-inch slices. Placed sliced potatoes<\/strong> in a pot and fill with water until potatoes<\/strong> are covered. Add 1 tsp salt<\/strong> to the water. Bring to a boil, reduce heat and simmer gently until almost done.<\/p>\n Drain the sliced potatoes.<\/strong><\/p>\n While potatoes<\/strong> simmer, trim, bone, and cut the cod fillets<\/strong> across into 2-inch pieces.<\/p>\n Transfer about \u2154 cup of the mashed<\/strong> or sliced potatoes<\/strong> into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.<\/p>\n Make biscuits:<\/strong><\/p>\n In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.<\/p>\n In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.<\/p>\n Working on a lightly floured surface, knead the dough 3- to 4-times until it comes together. Using a rolling pin, roll the dough into a 1\u00bc-inch thick rectangle. Cut out 10-12 rounds using a 2\u00bd-inch biscuit or cookie cutter. Set aside until time to bake fish.<\/p>\n Sauce and fish prep:<\/strong><\/p>\n Heat remaining 2 TBS butter<\/strong> in a deep 10-inch skillet over medium-high heat. Cook the shallots<\/strong> in the hot butter<\/strong> with a pinch of salt<\/strong> until they just start to turn golden, 3 to 4 minutes.<\/p>\n Add cream, lemon zest,<\/strong> and a pinch of cayenne,<\/strong> and bring to a simmer.<\/p>\n Add cod<\/strong> and wait for the sauce<\/strong> to come back to a simmer. Cook for 1 minute, while basting with the sauce;<\/strong> turn fish<\/strong> and cook for 1 minute more.<\/p>\n Off the heat, pour in lemon juice<\/strong> and stir for about 30 seconds.<\/p>\n Divide the pieces of cod<\/strong> over the potato.<\/strong> Add enough sauce<\/strong> to just cover the fish<\/strong> and return the pan to the stove.<\/p>\n Thicken sauce:<\/strong><\/p>\n Bring sauce<\/strong> to a boil over medium-high heat and cook until the sauce<\/strong> reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.<\/strong><\/p>\n Spoon the thickened sauce<\/strong> over the cod. Add a light dusting of Parmigiano Reggiano<\/strong> cheese.<\/p>\n Bake fish and biscuits:<\/strong><\/p>\n Bake in the center of the preheated oven until cod<\/strong> is cooked through and the sauce<\/strong> is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.<\/p>\n Place biscuits<\/strong> into oven and bake for 10-12 minutes, or until golden-brown.<\/p>\n For the biscuit topping:<\/strong><\/p>\n Whisk together butter, parsley<\/strong> and garlic powder<\/strong> in a small bowl. Working one at a time, brush the tops of the biscuits<\/strong> with the butter<\/strong> mixture.<\/p>\n Side dish suggestions:<\/strong><\/p>\n\n
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