Cod Prawn Bake In Cheese Sauce Food

QUICK BAKED COD IN CHEESE SAUCE

Steps:

• If using salted cod, wash the fillets to remove excess salt. Then, soak fillets in plain water (enough to cover) for 24-48 hours in the fridge. Change the water every 8 hours. Remove skin and de-bone fillets. If using non-salted cod, skip this step.
• Preheat the conventional broiler, positioning the broiler rack approximately 6 inches from the source of heat.
• Pan-Fry Cod Fillets: pat dry the cod fillets with paper towel very well; otherwise they'll stick to the pan. Season both sides with salt, pepper, and paprika, rubbing well. If desired, dredge in a little flour and shake to remove excess.
• Heat a 10-inch cast iron skillet over high heat. Once pan is hot, add 2-3 tbsp oil and tilt pan to distribute oil. Add the cod fillets seasoned side down and sear for 2-3 minutes. Cook them in batches so as to not overcrowd pan.
• If necessary, add remaining oil. Then flip the cod fillets and cook for another 2-3 minutes.
• Prepare Mornay Sauce or Cheese Sauce: melt the butter over medium heat in a saucepan.
• Add the flour and cook, whisking constantly, until obtaining a pale yellow roux (about 1 minute). Don't let the roux brown!
• Slowly whisk in the milk, stirring constantly, until the sauce thickens (about 6-7 minutes).
• Season with the salt, pepper and nutmeg. Whisk in 2 cups cheeses until melted. If necessary, thin the sauce with a little milk..
• Pour sauce over fish fillets. Sprinkle on 1/2 cup yellow cheddar cheese.
• Broil the dish in the cast-iron skillet for about 3-5 minutes, or until cheese melts and turns golden brown. Remove from the oven, top with salsa, and serve immediately.
• NOTE: For the salsa, simply mix tomatoes, olives, jalapeno, and herbs together in a bowl. Drizzle in a little bit of olive oil and mix in a little bit of white wine vinegar if desired.

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!

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 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.

CHEESY SEAFOOD BAKE

Steps:

• Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don't worry if the potatoes break up a little.
• Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.
• Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it's grilling, steam or boil the broccoli to serve with the bake.

IRISH COD PIE TOPPED WITH MASHED POTATOES

Steps:

• Place cod fillets in the bottom of a 8x8x2 buttered oven dish.Place dish on a cookie sheet pan because there will be sauce that escapes and runs down the outside of the casserole dish.
• Make a cheese sauce by mixing 2 oz each of butter and flour, 1/2 liter of milk and 3 1/2 oz grated cheese cook till slightly thickened: pour over fish.
• Top with mashed potatoes sprinkle grated cheese over them and dot with butter.
• Bake in a hot oven (450 F) for 25-30 minutes, until the potatoes are golden brown.
• Optional -- I just made this again and put in 2 sliced scallions into the cheese sauce after it was cooked{step #2}.Garnish with scallions.
• Optional -- 1/2- 1 cup peeled and deviened Shrimp added unto the fish gives some added flavor as well!

COD & TOMATO TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, onions, tomatoes and olives into a large, deep baking tray and cook for 15 mins until they start to soften and char at the edges.
• Stir in the passata, butter beans and seasoning, then make 4 little areas and nestle in the cod. Return to the oven and cook for a further 15 mins until the cod is cooked through. Sprinkle over the basil and serve with crusty bread, if you like.

PRAWN & COD CAKES

Steps:

• Heat the oven to 220C/200C fan/gas 7. In a small saucepan cover the cod with cold water and gently poach for 3-4 mins until just cooked through. Remove with a slotted spoon and pat dry. Flake into a medium bowl with the prawns, potato and most of the chives, lemon zest and some seasoning. Shape into 4 even-size cakes and chill for 10 mins.
• Dip each cake in the beaten egg, then coat in the breadcrumbs, repeat with the remaining fish cakes. Brush each cake with 1 tsp of the olive oil, place on a roasting tray and cook for 25 mins, turning halfway through. Cook beans in salted boiling water for 3-4 mins, until tender, adding the tomatoes for the final min. Drain and toss through the remaining oil, vinegar and reserved chives, mashing the tomatoes lightly with a fork, season with some black pepper and set aside.
• For the poached eggs bring a shallow pan of water to just boiling, stir the water once or twice and crack in the eggs. Poach for 3-4 mins, then remove with a slotted spoon. Serve the fishcakes topped with a poached egg and garnished with the beans and a few wedges of lemon for squeezing over.

BAKED COD WITH CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Wash and dry fish. Sprinkle both sides with sage, salt, and pepper.
• Place in greased shallow baking dish.
• Sprinkle cheese on top and cover with sour cream.
• Bake 25 minutes.
• Adjust sour cream, sage, salt, pepper to taste as desired.

NEW ENGLAND BAKED COD IN CHEESE SAUCE

Steps:

• Grease a pyrex baking dish. Preheat oven to 350 degrees.
• In a skillet, melt the butter. Add the onion and simmer a minute or two. Stir in the flour. Using a whisk, pour in the cream or half and half slowly. Simmer a minute. Add the cheese and stir.
• Place fish in dish and pour sauce over.
• Bake till bubbly. Brown top under broiler if necessary.

DOMINO POTATO, COD, PRAWN & CHORIZO PIE

Steps:

• Peel and thinly slice the potatoes, tip into a pan of cold water and bring to a simmer. Turn off the heat, leave the potatoes in the water for 1 min, then drain and leave to cool in a colander. The potatoes should still feel firm and hold their shape. Put the cod in a wide, deep pan and pour over the milk. Add 2 bay leaves and saffron and bring to a gentle simmer, cover with a lid, then lower the heat and cook for 2 mins. Turn off the heat and leave the fish in the pan to continue cooking for 5 mins more.
• Heat the oil and butter in another large pan, add the onion and fennel and cook for 10 mins until starting to caramelise. Add the garlic and chorizo, stir until the oils are released, then stir in the flour.
• Remove the fish from the milk and set aside the bay leaves. Add the milk to the chorizo pan bit by bit, stirring between additions, until you have a smooth, thick sauce. Stir in the parsley, season and remove from the heat.
• Heat oven to 200C/180C fan/gas 6. Pour half of the sauce into a large casserole dish. Flake the fish into large chunks and scatter over the sauce. Add the prawns and spoon over the rest of the sauce.
• Stack 5-6 potato slices together and trim off the edges to create a rectangle- don't worry if it's not perfect. Continue making stacks of rectangular potatoes until they're all used up. Scatter the trimmings over the sauce, then arrange the slices on top in a domino pattern, fanning them out to cover the surface. Tuck the reserved bay leaves and four others in among the potatoes, season and drizzle with oil. Bake for 45 mins until the potatoes are tender and golden and the sauce is bubbling up around the edges. Serve with green veg or salad.