COD WITH GARLIC MOUSSELINE AU GRATIN, WITH SWEET QUINCE AND SAMFAINA

This week I will propose you a special recipe that it has given me by my daughter Mireia. Ideal for it ready the day before the festival of San Juan (the 23rd. June)... I guarantee a very special dinner ... dessert: the coca, cava and happy party ... !!!


Ingredients for 6 people:

Samfaina:
- 2 large onions
- 4 courgettes (3/4 Kg.)
- 3 aubergines (3/4 Kg.)
- 2 green peppers, so great medium
- 5 ripe tomatoes (1/2 Kg.)
- 2 cloves garlic
- 10 tablespoons olive oil
- Salt

1 Kg. 200 grams. of cod, without salt and boneless.

All i oli with sweet quince:
- 2o dl. mild olive oil
- 1 glove garlic, peeled
- 1 slice of sweet quince
- salt 

Put oil in a pan to heat. Add, peeled and chopped, onion in the oil. Frers until is clear.
Throw, peeled and cut, aubergines, boiling and simmer for 10 minutes, you will bring more green peppers cut into squares of about 2 cm., also 10 minutes. Then peeled and cut into pieces courgettes, peeled and seeded tomatoes, also chopped, 2 cloves of peeled garlic and salt.  Then you cover it and let cook it for 1 hour.
You have to let loose the water is absorbed during cooking, so it left the dense and loose samfaina.

In another pot you put oil, thyme, rosemary, bay leaf, garlic and pepper to a boil. You insert desalted cod (covering not boil) and once, you leave it for three minutes.

Besides you make a mayonnaise with garlic and sweet quince pieces -of bring more good quality-, crushing it well with the mini-pimer.

You put on a baking sheet cod with mayonnaise on top and let it cook au gratin, until golden.

Once you get on a serving dish to the table and do them first samfaina, followed by cod with garlic mousseline over ... and that's all...

I hope you like it ... bon appetit ... !!!