Grillmasters

Newfoundland Grillers Smokers & Boil-Ups Guild

Mike & Sandy's Cod Au Gratin

Ingredients:	Roux Ingredients:
3 or 4 full fillets of Cod fish - depends on size	1/2 Cup Butter
6 or so large potatoes	1/2 Cup Flour
2 medium onions	2-1/2 Cup Milk
2-3 cups shredded cheddar cheese	Salt/Pepper to taste
	1/2 tsp Mustard Powder
	1/4 tsp Cayenne Pepper (optional)
	1 Cup Cheddar Cheese (optional)

This particular Cod Au Gratin recipe calls for not only fresh cod fillet, but adds sliced boiled potato as well. This really gives the dish some bulk making it much more filling and delicious than most recipes.

Prep:

Start out by peeling, halving and boiling the potatoes. You will need enough to make an overlapping layer of sliced potato in a lasagna dish. Peel and dice the onion then caramelize in a frying pan.

To make the roux, melt butter in pot over medium heat, add flour and cook for 3-4 minutes stirring constantly. (This removes the raw flour taste from the sauce). Next add the milk and heat over medium heat stirring until thickened, at this time you can add salt, black pepper and mustard powder. For an extra zing a 1/4 tsp of cayenne pepper is a great addition. Once the Roux has thickened you can add 1 cup of shredded cheddar cheese stirring constantly until the mixture is smooth.

At this time the potato should be boiled, drained and sliced into discs. In a standard lasagna dish first lay down the layer of fresh cod fillets followed by half of the fried onion.

Pour over about half of the roux followed by the layer of sliced potatoes, the rest of the onion, then the remainder of the roux and a healthy layer of shredded cheddar cheese on top.

Cook in the oven at 375F for 20-30 minutes or until cheese is browned.

For a healthy side steamed broccoli is my go to for cod au gratin!

Cheers, MIKE