Creamed Cod In White Sauce A Traditional Norwegian Classic In My Way Food

BAKED COD IN CREAM SAUCE

Steps:

• Preheat oven to 400-degrees.
• Prepare cream sauce (see instructions below) and set aside, keeping warm.
• Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt.
• Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
• Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
• Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
• Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
• When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.
• Keep a CLOSE eye on it to make sure it doesn't start to burn.
• Remove from oven and serve with potatoes, rice, or vegetables.

CREAMED COD IN WHITE SAUCE - A TRADITIONAL NORWEGIAN CLASSIC IN MY WAY.

Steps:

• You can use leftovers from pulled fish or if you have boiled potatoes. I think it is better to make a large portion of creamed cod in white sause and rather eat the remains of this fish. The origin of this dish comes from the Bergen area, but I think it has become common in large parts of the country. I have included some elements that may not be traditional, but which I think give this dish an even better taste and consistency. So here comes my version of Creamed cod in white sauce.
• Peel and cut the potatoes into 2-3 pieces. Boil tender in water and strain off the water.
• Fry the bacon in a frying pan and take care of the bacon fat. In this fat we will fry carrots and peas.
• Divide the fish into smaller pieces and soak for 5 minutes in salted water. Strain the water.
• Cut the carrot into cubes and fry in the bacon fat for 5 minutes. Add the peas and cook for another 3 minutes on medium + heat.
• To make the sauce, start by melting the butter in a saucepan. Add the chopped onion and cook over medium heat until the onion has become shiny and soft. Add flour and stir well. Now you should dilute with the milk. It is much easier to make the sauce if you heat the milk before you add it to the sauce. Bring to the boil and let the sauce boil while stirring for 5 minutes. Add salt, pepper, dill and mustard and taste.
• Boil eggs until hard-boiled and chop up the eggs. Now I have all the elements that will be included in my dish ready.
• Add the potatoes and eggs to the sauce, then take the carrot and pea mixture and mix in the sauce. Add the fish and carefully turn it over. Finish with crispy fried bacon.
• Now this delicious creamed cod in white sauce is ready to serve. This dish is very good and suitable for both young and old. Good luck.

NORWEGIAN WHITE SAUCE

Steps:

• In a medium sauce pan simmer milk on medium-low heat.
• Add the onion, bay leaf and cayenne. Simmer for a few minutes stirring constantly to prevent scorching.
• Strain the milk into a bowl and discard the onion and bay leaf.
• Melt the butter in the sauce pan and whisk in flour until thick, this is called the roux.
• Stir in the milk and simmer until the desired consistancy is reached (5-10 mins). Sauce will thicken as it stands.
• Salt and pepper to taste.
• Stir in peas if desired.

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.