Morue à la Benoîton (Salt Cod Gratin with Red Wine and Potatoes)

Ingredients

• flaked poached salt cod
• 2 large onions
• butter
• oil
• 35 grammes flour
• three-quarters of a litre red wine
• 2 décilitres fish cooking liquor
• 10 grammes salt
• a strong pinch of pepper
• 6 medium potatoes
• 1 small clove garlic
• fine breadcrumbs
• melted butter
• butter for the dish

Instructions

1. Fry 2 large finely sliced onions in butter and oil.
2. Sprinkle with 35 grammes of flour, cook the flour for a moment, then moisten with three-quarters of a litre of red wine and 2 décilitres of fish cooking liquor.
3. Season with 10 grammes of salt and a strong pinch of pepper and cook for a quarter of an hour.
4. Add the 6 medium potatoes, cooked in salted water, peeled and cut into rounds, the flaked cod, and a small crushed clove of garlic.
5. Turn the whole into a buttered gratin dish and smooth the surface.
6. Sprinkle with fine breadcrumbs, moisten with melted butter and gratinate briskly.