ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Newfoundland Cod au Gratin
A comforting and rich baked dish featuring flaky cod, a creamy béchamel sauce, and a crispy breadcrumb topping, showcasing Newfoundland's strong fishing heritage.
ð§ ææ
- 1 kg Fresh cod fillets(skinless and boneless, cut into 2-inch pieces)
- 60 g Butter
- 60 g All-purpose flour
- 750 ml Milk(warmed)
- 150 g Cheddar cheese(grated)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 0.25 tsp Nutmeg(freshly grated)
- 50 g Breadcrumbs(panko or fresh)
- 2 tbsp Parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Preheat oven to 190°C (375°F). Grease a large baking dish.
- 2
Place cod pieces in the prepared baking dish. Season lightly with salt and pepper.
- 3
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden, forming a roux.
- 4
Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- 5
Remove from heat. Stir in most of the grated cheddar cheese, salt, pepper, and nutmeg until cheese is melted and sauce is smooth.
- 6
Pour the cheese sauce evenly over the cod in the baking dish.
- 7
Sprinkle the remaining cheddar cheese and breadcrumbs over the top.
- 8
Bake for 25-30 minutes, or until the fish is cooked through and the topping is golden brown and bubbly.
- 9
Garnish with fresh parsley before serving.
ð¡ ããã®ã³ã
- âEnsure the milk is warm to prevent lumps in the béchamel sauce.
- âDon't overcook the cod; it will continue to cook in the oven.
- âFor extra flavor, add a pinch of cayenne pepper to the sauce.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add cooked shrimp or scallops along with the cod.
- Incorporate finely chopped onion or leek into the béchamel for added depth.
- Use a mix of cheeses like GruyÚre or Swiss for a different flavor profile.