Ingredients
- 600 g cod fillets
- 1 l vegetable stock
- 6 yellow and green zucchinis
- 50 g butter + a little for the mold
- 50 g cornstarch
- 50 cl of milk
- 8 to 10 salted anchovy fillets (according to your taste)
- 80 g grated parmesan
- 2 pinches of Espelette pepper
Preparation
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Poach the cod for 5 minutes in the vegetable stock brought to a gentle boil. Drain and flake it. Set aside.
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Wash the zucchini and cut them into thin strips using a peeler. Set aside.
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Prepare the béchamel sauce: melt the butter, add the cornstarch to the saucepan, then pour in the milk, stirring constantly, until you obtain a coating texture. Remove from the heat and add the anchovy fillets, which will melt in the béchamel sauce and flavor it. Add pepper to taste and the Espelette pepper.
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Preheat the oven to 200°C (gas mark 6-7).
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Place a first layer of zucchini strips in the bottom of a buttered ovenproof dish. Cover with cod petals then pour a layer of béchamel. Repeat the operation until all the ingredients are used up. Sprinkle with parmesan and bake for 15 min.
