Cod Au Gratin With Potatoes Food

COD AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x 12 inch baking dish. Bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain.
• Melt margarine in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season with salt and pepper.
• Flake fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese.
• Bake in preheated oven for 20 to 25 minutes, or until cheese is browned.

TRADITIONAL NEWFOUNDLAND COD AU GRATIN

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place cod in a casserole dish (about 8-inch x 11-inch or something similar) and sprinkle with 1/4 teaspoon of salt. Set aside until you make the sauce. See "Notes" below if using cod fillets that have been previously frozen.
• In a small saucepan on the stovetop, heat milk over low heat just to warm through (the milk will be used shortly for the sauce).
• Meanwhile, in another saucepan on the stovetop, heat 1 tablespoon of olive oil over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes.
• To onion, add butter; melt. Add flour and stir to form a paste. Cook, stirring often, for about 3 to 5 minutes. Slowly add the warmed milk to this (1/2 cup at a time), whisking after each addition until thickened, about 3 to 4 minutes or so. Sauce mixture should coat the back of a spoon. Mixture will be thick.
• To sauce mixture, add remaining 1 teaspoon of salt, black pepper, lemon zest and 1.5 teaspoons of dill (you can use less, if you prefer). Stir to combine. Pour sauce mixture over cod, coating all fish. Stir to ensure mixture is incorporated well.
• Sprinkle cheese and croissant crumbs (or regular bread crumbs) on top of sauced fish mixture. Bake in preheated oven for 40 minutes until golden brown and bubbly.
• Once done, sprinkle remaining 1/4 teaspoon of dried dill over top. Let cool for about 20 to 30 minutes before serving (don't skip this; it allows things to settle). Serve with lemon wedges (if desired). Enjoy!

CREAMY COD AND POTATO GRATIN

Steps:

• Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
• While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
• Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
• Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
• Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
• Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
• Pour in lemon juice and turn off the heat; stir for about 30 seconds.
• Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
• Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
• Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
• Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

AU GRATIN POTATOES

Steps:

• Preheat over to 375°F. Coat a 2-quart covered baking dish with cooking spray.
• Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes; stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
• Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
• Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
• Serving size: 1 piece

AU GRATIN POTATOES

Steps:

• Heat oven to 375°F. Grease 1 1/2-quart casserole with shortening or spray with cooking spray.
• In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 1 1/2 cups of the cheese until melted.
• Spread potatoes in casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour.
• In small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes or until top is brown and bubbly and potatoes are tender.

TRADITIONAL NEWFOUNDLAND COD AU GRATIN

Steps:

• 1. PreHeat oven to 350° then grease a 8x12 inch pan or 6 small serving dishes. 2. Start the boil on 4 cups of water with a pinch of sea salt, add your cod fillets let boil for about 5 to 10 minutes, then drain. 3. In medium saucepan melt 3 tbsp of butter and 1 tbsp olive oil then add 1 medium chopped onion let it fry until soft. 4. Remove saucepan from heat add your 6 tbsp of flour and 2 cups of milk return to heat and continue cooking until your sauce have thickened then season with sea salt and freshly grated black pepper. 5. Return to your boiled cod, put cod in dish flake apart, then equally portion your cod into 6 small individual baking dishes or one 8x10 pan, pour your sauce over each one and mix it through. 6. Top with shredded cheese of your choice and a pinch of sea salt and freshly grated pepper, bake in a 350° oven for 25 minutes or until golden brown. When done remove from heat top with some green onion and fresh herbs. Serve with steamed rice or baby spuds.

COD GRATIN

Steps:

• Gently fry the leeks, carrots and onion in the butter until softened and starting to caramelise. Add the cod and flour and stir over the heat for a minute or two. Stir in the wine and cook for another minute to allow the sauce to thicken a little. Season with salt and pepper
• For the béarnaise sauce, gently heat the vinegar in a saucepan. Add the shallots, tarragon sprigs, bay leaf and peppercorns. Heat gently over a medium heat until the volume of liquid has reduced by at least half. Strain and set aside until cooled.
• Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and butter a shallow ovenproof dish.
• Beat the egg yolks with a teaspoon of water. Stir the mixture into the strained, cooled vinegar and pour into a heatproof bowl set over a pan of simmering water. Whisk constantly until the sauce has increased in volume and is thick enough to coat the back of a spoon.
• Melt the unsalted butter in a saucepan. Remove the bowl from the heat and slowly pour in the melted butter in a steady stream, whisking continuously, until the mixture has thickened and is smooth. Fold in the chopped tarragon and season to taste with salt and pepper.
• Spoon the cod and vegetable mixture into the ovenproof dish. Pour over the béarnaise sauce and bake for 15-20 minutes.

COD AU GRATIN

Steps:

• Put the cod in a saucepan with water and bring to a boil over high heat. When starts boiling, reduce to medium low heat and cook about 5 minutes. When the cod is cooked, drain it with a skimmer and let cool slightly. Remove the skin and bones and flake the cod in little pieces; set aside.
• Peel and wash the potatoes. Cut them into thin sticks and fry slightly in hot oil. When the potatoes are fried, put them on a plate with absorbent paper.
• Put the olive oil, the chopped onion and the chopped garlic in a saucepan and sauté over low heat until the onion start to turn golden brown, stirring occasionally. Add the potatoes and the cod and season with a little pepper. Stir and cook for about 2 to 3 minutes, stirring occasionally. Turn off the heat, pour the cream and mix well.
• Preheat the oven to 180ºC (350ºF).
• Put the mixture in a baking dish, sprinkle with breadcrumbs and bake until golden, about 35 minutes.
• Turn off the oven and serve.

COD AU GRATIN

Steps:

• Melt butter, add flour, salt and pepper.
• Stir to make a paste.
• Add milk and cook until it thickens, stirring constantly.
• Grease a 2-quart casserole.
• pour a little of the sauce over the bottom.
• Add a layer of cod, sprinkle with cheese.
• Repeat these layers until all ingredients are used, ending with a layer of cheese.
• Bake at 350 until nicely browned (about 1/2 hour).

COD AU GRATIN

Steps:

• Preheat the oven to 180°C/355°F/ gas mark 4.
• Melt the butter in a saucepan and incorporate the flour to form a roux.
• Slowly pour in the milk and whisk vigorously to smooth out any lumps that might form.
• Continue stirring until the sauce has thickened then add the zest, mustard, dill, and Dziugas cheese. Season to taste.
• Arrange the cod fillets in one layer in an ovenproof baking dish.
• Pour the sauce over the fish.
• Mix the breadcrumbs, cheddar and oil in a bowl then scatter evenly on the fish.
• Bake for 45 minutes or until it is golden and crispy on top.
• Serve immediately with crusty bread for dipping in the luscious sauce.

COD AND POTATO GRATIN WITH LEEKS (DAIRY FREE)

Steps:

• Preheat oven to 375 degrees. Lightly oil the bottom and sides of six 8-ounce individual-sized baking dishes or a 13-inch oval gratin pan.
• To a high speed blender, add the cashews, water, lemon juice, Dijon mustard, honey and 1/8 teaspoon of the salt.
• Process on high speed until smooth and creamy. Set cashew cream aside.
• Cut the potatoes crosswise into thin, uniform slices. Cut the leeks crosswise into slices about twice as thick as the potatoes.
• Season the fish lightly with salt.
• Spread half of the potatoes among the six individual-sized baking dishes, overlapping to cover the bottom.
• Season potatoes lightly with salt and pepper. Scatter half of the leeks over the potatoes, then arrange the fish slices over the leeks in a single layer, overlapping the slices as necessary.
• Top with the remaining potatoes. Season with salt and pepper to taste. Pour the cashew cream evenly over the layers (Note: if using individual-sized baking dishes you will use about 1/3 cup of cashew cream per dish.)
• Bake for 40 minutes.
• Remove from the oven and spoon some of the cooking liquid over the top of the gratin to moisten the potatoes.
• Continue to bake until the tom layer of potatoes is tender when pierced with a sharp knife, about 10 to 15 additional minutes.
• Let stand for 10-15 minutes, garnish with scallions (optional) and serve.

POTATOES AU GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
• Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
• In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

GLUTEN-FREE COD AU GRATIN

Steps:

• Preheat oven to 350 F (180 C). Cut cod into 1" pieces, arrange in an 8x8" baking pan. Alternately, you can divide them between 4-6 individual ramekins. Set aside.
• In a medium sauce pan, melt butter. Add onion and garlic and cook - stirring frequently - until onions are tender and translucent. Add potato starch to the pot, cook for another minute, tirring frequently. Add Dijon, whisking until well incorporated.
• Carefully add wine to pot, whisking until smooth. Cook for 2 minutes, whisking frequently. Add milk, once again whisking until smooth. Heat until mixture starts to thicken.
• Once sauce mixture starts to thicken, add half of the Parmesan and a small handful of the cheddar, stirring until thick, melted, and smooth. Add savoury, season with salt and pepper, to taste.
• Pour sauce over fish, stirring to coat and distribute evenly.
• Scatter cheddar cheese across the top of the fish mixture, then remaining Parmesan. Spread crumbled potato chips on top
• Bake - uncovered- for about 35 (individual ramekins) - 50 minutes (8x8 pan), or until fish is cooked through, and sauce is bubbly.
• Serve hot.

COD, LEEK & POTATO GRATIN

Steps:

• Preheat the oven to 375°.
• Butter a 13-inch oval gratin pan or 4 deep, individual-sized baking dishes.
• Cut the potatoes crosswise into thin, uniform slices.
• Cut the leeks crosswise into slices about twice as thick as the potatoes.
• Season the fish lightly with salt and pepper.
• Arrange half of the potato slices in the prepared dish, overlapping them to cover the bottom.
• Season lightly with salt and pepper.
• Scatter half of the leeks over the potatoes, then arrange the fish slices over the leeks in a single layer, overlapping the slices as necessary.
• Top with the remaining leeks, then with the remaining potatoes.
• Season with salt and pepper.
• Pour the cream evenly over the layers; bake for 40 minutes.
• Remove from the oven and spoon some of the cooking liquid over the top of the gratin to moisten the potatoes and help them brown.
• Continue to bake until the top layer of potatoes is tender when pierced with a sharp knife, about 20 minutes.
• Let stand for 10-15 minutes and serve.

COD & POTATO GRATIN

Steps:

• Preheat oven to 350. Butter a 2 1/2 quart casserole dish. Set aside.
• Bring a large pot of salted water to boil. Boil the potatoes until tender, drain, and remove the potatoes to a large bowl. Mash the potatoes with the milk and butter. Set aside.
• In a large skillet, saute the onion, garlic, parsley, and spring onions until the onion softens in a bit of olive oil. Add the cod. Cover and cook, stirring occasionally until the cod is cooked through. Flake the cod with a fork or the back of your spoon. Add the mixture to the potatoes. Add the spices and half of the cheese. Stir to evenly distribute all ingredients.
• Scrape mixture into prepared bowl, top with remaining cheese and breadcrumbs. Bake for 25 minutes or until browned and bubbly.

COD AU GRATIN

Steps:

• 1. In 9 x 13" glass dish, place cod fillets, minced onion, salt, pepper and water. Cook in microwave approximately 10 to 15 minutes, or until fish flakes easily with a fork.I prefer to use the regular oven so cook for approx 20 mins till fish is partially cooked. Meanwhile, make white sauce: Place butter and flour in small saucepan. Whisk together over medium heat. Add milk slowly, stirring until mixture thickens. Pour water off fish, add white sauce and cover with bread crumbs and grated cheese. Bake in preheated 350ºC oven until cheese is melted and golden brown.