Cod Gratin In The Oven With Shrimp Food

COD GRATIN IN THE OVEN WITH SHRIMP

Steps:

• Place the cod in a saucepan with water. Bring to a boil over high heat. When starts boiling, reduce to medium heat and cook about 5 minutes. Place the shrimp in another saucepan with water seasoned with salt, a drizzle olive oil and a small onion. Bring to a boil over high heat, then reduce to low heat and cook about 6 to 7 minutes. When the cod is cooked, drain it with a skimmer. Remove the skin and bones and flake it with a fork. When the shrimp is cooked, drain it and allow to cool. Peel the shrimp and cut into small pieces; set aside.
• Peel and wash the potatoes. Cut them into cubes, season with salt and fry in hot oil. When the potatoes are fried, place them on a plate over absorbent paper; set aside.
• Preheat the oven to 180ºC / (350ºF).
• In a saucepan, place the olive oil, the chopped onion and the chopped garlic. Saute over low heat until the onion starts to turn golden brown. Add the flaked cod and the shrimp pieces, season with pepper and simmer for 4 to 5 minutes over low heat. Then, add the fries and fold in the mixture. Pour the cream, stir with a spoon and boil for 2 to 3 minutes. Turn off the heat and sprinkle with chopped parsley.
• Place the mixture in a baking dish, drizzle with béchamel and sprinkle with grated cheese. Bake about 20 to 25 minutes until gratin. Remove the baking dish from the oven and serve.

SHRIMP AU GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil and butter in a skillet over medium-high heat until butter melts. Reduce heat to medium, whisk in flour, and stir until a thick paste forms, about 5 minutes. Gradually whisk in milk and bring to a simmer. Cook and stir until the sauce is thick and smooth, 5 to 10 minutes. Season with nutmeg and salt.
• Place shrimp in a casserole dish and coat with 3 teaspoons Italian seasoning and salt to taste. Cover with sauce and sprinkle Cheddar cheese on top. Add shallot, remaining Italian seasoning, and parsley. Top with bread crumbs, followed by Parmesan cheese.
• Bake in the preheated oven until crisp, about 25 minutes.

SEAFOOD AU GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
• In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
• In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
• Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
• Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.

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.

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.

CANADIAN COD AU GRATIN

Steps:

• Mix flour with melted butter over low heat.
• Pour milk in slowly.
• Add pepper and salt to taste.
• Increase heat to high.
• Continue stirring.
• Grease casserole dish.
• Pour a little sauce in dish, layer flaked fish, cheese, sauce, then another layer of fish and cheese.
• Bake at 350 F for 1/2 hour.

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.

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.

SHRIMP AU GRATIN

Steps:

• Remove shells and tails from shrimp.
• Cook onion in butter until tender; stir in flour and seasonings.
• Add milk gradually and cook until thick, stirring constantly.
• Add 3/4 cup cheese and heat until melted.
• Stir in shrimp and mix well.
• Pour into 4 to 6 individual well-greased ramekins.
• Combine melted butter, bread crumbs and remaining 1/4 cup of cheese; sprinkle over top of each ramekin.
• Bake in a 400 degree oven for 10-12 minutes or until bubbly and brown.