Cod With Gruyere Cheese Recipes

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 MORNAY

Steps:

• Add a little vegetable oil to a large frying pan and throw in the chopped shallots. Cook for 10-15 five minutes or until they're nice and soft; you don't want them to colour just soften.
• Now add the spinach and season with salt, pepper and a pinch of nutmeg - it will look like you have far too much spinach but trust me once it wilts, it'll be fine. Keep the spinach moving about in the pan and once it's wilted (a minute or two) turn off the heat and leave to one side.
• In another (much smaller frying pan) heat up the 250ml of milk and then put the cod in along with a bay leaf and the peppercorns; you'll know when the cod is cooked as it will begin to show signs of flaking.
• Don't overcook the fish as it's going into the oven. Remove the cod from the milk, but keep the milk for making the sauce.
• Put the cod onto a plate and use a fork to break it up. It will naturally fall into flakes quite easily. Don't mush it up, keep those flakes of cod looking good!
• Now peel and very thinly slice (2mm) seriously they need to be thin or they won't cook, so it's best to use a mandolin slicer.
• Lay the potatoes in a shallow dish with a little water and cover with cling film, make a couple of holes and pop it into the microwave for about 1 minute.
• Give the potatoes a stir and back into the microwave for another minute or so - the exact time will depend on your microwave and how thinly you sliced those potatoes. They need to be pretty much cooked as they won't have time to cook properly once they are in the oven.
• *Time to make the sauce - see below*
• In a medium-sized saucepan add the butter and once it's melted add the flour.
• Cook for a minute or so whilst stirring with a wooden spoon, if you don't cook the flour your sauce will taste floury and will be lumpy.
• Add the milk you reserved earlier when you poached the cod, add it a little at a time stirring all the while.
• Now add the mustard and the 220ml of milk, stirring continuously on the heat until the sauce bubbles and begins to thicken.
• Add a pinch of salt and turn down to a simmer and cook for around 5 minutes - you will need to keep stirring.
• Remove the sauce from the heat, find the 3 peppercorns and discard.
• Stir in the grated Gruyere cheese until you have a nice thick but smooth sauce. If you really need to you can add a tiny bit more milk.
• To finish the cod mornay, butter a 10-inch gratin dish or similar.
• Do a layer of potatoes and season lightly with salt and pepper, then add the spinach followed by the rest of the potatoes.
• Now add the fish and top with the rest of the sauce.
• Sprinkle the top with the panko crumbs and add a handful of Cheddar cheese.
• Bake on the middle shelf of your preheated oven for about 40 minutes, check that everything is piping hot and serve with some nice peas.

TOMATO GARLIC BAKED COD

Steps:

• Gather all the ingredients.
• Preheat oven to 350F.
• Mince garlic cloves, chop parsley and slice tomatoes as shown below.
• In a mixing bowl, combine sweetener, cayenne pepper, salt, black pepper and set aside.
• Pat dry fish fillets with a paper towel and then generously sprinkle seasoning on both sides of the fish fillets. Add a touch of olive oil to coat the bottom of the baking dish and then transfer fillets as shown below.
• In the following order, top fillets with sliced tomatoes, Gruyere cheese, minced garlic and the rest of the olive oil. Transfer the baking pan into the center of the oven and bake for 12-15 minutes or until the fish easily flakes off with a fork.
• After baking, transfer cod fillets onto a serving plate and top with chopped parsley. Note - adjust taste with salt if needed.

BAKED COD CASSEROLE

Steps:

• Preheat oven to 400ºF.
• Heat 1 T of oil in a large ovenproof skillet over medium-high heat.
• Add onions and cook stirring often, until just starting to soften, 5-7 minutes.
• Add mushrooms until starting to get dry.
• Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2-4 minutes.
• Place cod on the onions and sprinkle with thyme, salt, pepper, & 2 pinches crushed red pepper flakes (if using).
• Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
• Toss the bread with the remaining 1 Tablespoon oil; paprika and garlic powder in a small bowl.
• Spread the bread mixture over the fish and top with cheese.
• Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

BAKED CODFISH WITH SPINACH AND CHEESE SAUCE

Steps:

• Melt 1 tablespoon of the butter in a saucepan. Add the flour and stir with a wire whisk until blended.
• Add the milk and cream all at once. Stir rapidly with the whisk. Bring to a boil and add the Gruyere cheese. Stir until the cheese has melted. Add the egg yolk, stirring rapidly with the whisk. Add salt, pepper, nutmeg and cayenne. Simmer, stirring, for 1 minute. Set aside, cover and keep warm.
• Pick over spinach and discard any tough stems. Wash spinach thoroughly to remove any sand. Put spinach in a large saucepan, add salt and cook over high heat, stirring, until wilted, about 2 minutes. Drain well and squeeze out excess moisture. Set aside and keep warm.
• Preheat the oven to 450 degrees.
• Grease a metal baking dish with 1 tablespoon of the butter. Scatter the shallots over the dish. Neatly arrange the pieces of codfish over the shallots. Season with salt and pepper. Add the wine, cover with foil and bring to a boil on top of the stove. Put the dish in the oven and bake 5 minutes.
• Select a baking dish large enough to hold the fish in one layer. Spread the remaining 1 tablespoon butter over the bottom of the dish. Spoon the spinach over the bottom and carefully transfer the cooked codfish over the spinach, reserving the wine liquid in the first dish.
• Reduce by half the wine liquid in the metal baking dish and add it to the cheese sauce. Bring to a boil, stirring with a wire whisk.
• Spoon the hot sauce over the fish, smoothing it over to cover the fish. Sprinkle with Parmesan cheese. Turn on the broiler unit and put the dish under the broiler with the door open until nicely browned and bubbling.

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.