Hedgehog Mushroom and cod au gratin

Ingredients:
2 sachets of Hedgehog Mushrooms rehydrated in court-bouillon
600 g of cod cooked in court-bouillon
50 g of butter
1 lemon
Salt, pepper
4 hard-boiled eggs
200 ml of fresh cream
100 g of grated Gruyere cheese .

Cook cod in a court-bouillon (1 litre of water, 2 glasses of white wine, 50g of carrots, 50g onions, thyme, bay leaf, parsley, salt, pepper) approximately 10 minutes.
Remove bones.
Rehydrate mushrooms in the hot court-bouillon approximately 30 minutes.
Fry them in butter sprinkling with lemon juice, salt, pepper.
In a gratin dish, place a layer of mushrooms then a layer of crumbled cod, topped with the sliced hard-boiled eggs.
Beat the cream with salt, pepper and grated cheese.
Add this mixture in the dish, dot with a few small pieces of butter and broil.

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