Instructions: Boil a pan of water with black peppercorns, bay leaf and wine. Put the cod into the pan and simmer for about 20 minutes. Boil and cool the milk. Melt some butter in another pan and add the flour. Cook for about 30 seconds until the mixture turns white, then stir in the cooled milk. Add grated nutmeg and leave to simmer for 20-30 minutes. Drain the cod and leave to cool.

In another pan, melt some butter and sweat the onions and garlic. Flake the cod, removing any bones. Add mustard, cream and onions to the bechamel, whisk then add cod and parsley to the sauce. Boil the potatoes in salted water for a few minutes.

Butter a gratin dish, pour the mixture into the dish and place the potatoes on top. Layer the cod mix and the potatoes until all are used up, then sprinkle grated cheese on the top. Bake in the oven for 30 minutes.

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