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1
Preheat oven to 200 degrees Celsius.
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2
Cook the cod in a pot of salted boiling water. When done, remove from pan, and remove skin and bones. Shred the remaining fish meat.
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3
Set aside 275 milliliters of the cooking water.
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4
In a pan, heat the butter.
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5
Add the flour, and stir well
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6
Slowly, add the cod cooking water, 275 millimeters of milk, and when mixture begins to thicken, add the cream.
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7
Season with salt, pepper, and nutmeg.
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8
As soon as the mixture starts to bubble, turn off the heat.
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9
In a bowl, place the bread, add milk, and let it soak.
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10
Heat the olive oil in a saucepan. Add onion and garlic, and saute without burning.
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11
When half cooked, add the carrots, and simmer until carrots are done.
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12
Add the cod, stir, and cook for few minutes.
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13
Slightly squeeze the bread to remove excess milk, and crumble it into the pan.
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14
Stir very well, and add half of the previously prepared sauce, stir, and correct the seasoning.
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15
As soon as it begins to bubble, turn off the heat.
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16
Grease a baking tray with olive oil, and place the cod in the bottom.
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17
On top, spread the remaining sauce, and sprinkle with cheese.
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18
Bake to gratin, for about 20 minutes.
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19
Serve with a salad.
