Place the cod in a pan and pour over the fish or vegetable stock.
Bring to the boil, then allow to simmer over the lowest heat for 5-10 minutes.
Let the fish cool and pass the fish stock through a sieve.
Remove the skin and bones from the fish and flake into small pieces.
Melt the butter, add the flour to form a roux, then pour over the fish stock and milk.
Add the chopped herbs and season with salt and pepper.
Grease the gratin dish with olive oil.
Arrange the first layer of zucchini strips, followed by the cod, and finally pour the béchamel sauce over the top.
After the last of the béchamel sauce has been poured over, sprinkle the dish with “Füürtüfel” cheese and bake in a preheated oven at 220°C for 20-25 minutes.
Tip: Rosemary potatoes and cold lemon balm lemonade add the perfect finishing touches!
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