Cod au Gratin (Newfoundland)

canadian-newfoundland-codaugratin Some will flinch at the suggestion of fish and cheese together, I get that. This version is easy to prepare and gets rave reviews every time. It’s a dish that has been made in Newfoundland for a long time. I think the mild neutral flavour of cod actually lends itself well to being paired with cheese.

3 lbs fresh cod fillets
3 Tbsp. butter
3 Tbsp. all-purpose flour, unbleached
2 cups whole milk
2 Tbsp. Dijon mustard
1 tsp. lemon zest, finely grated
sea salt
black pepper, freshly ground
½ cup Parmesan cheese, freshly shredded
1 tsp. dried summer savoury, dill or tarragon
1½ cups mild cheddar cheese, freshly shredded
1 cup cracker crumbs
1 Tbsp. extra-virgin olive oil

Scald the milk in the microwave for about 4-5 minutes until just under the boiling point.

Meanwhile, in a medium saucepan add the butter and flour and cook together for 2 minutes. Slowly pour in the scalded milk whisking constantly.

Cook until the sauce begins to thicken. Add the lemon zest, Dijon mustard, savoury and season with salt and pepper to taste. Add the Parmesan cheese just before pouring onto the fish.

Arrange the fish in the bottom of a greased 9x9” baking dish or in individual gratin dishes. Pour the sauce over the fish. Top with the cheddar cheese.

Mix the cracker crumbs with the olive oil and sprinkle over the cheese. (You can add a little extra savoury to the crumbs if you like, about ½ tsp).

Bake for 45 minutes to an hour at 350°F (180°C/160°C fan, Gas Mark 4) until bubbling and the top has evenly browned. Individual gratin dishes should take about 25 -30 minutes, just check the center to see that the fish has fully cooked

Makes 6.