CanadianNewfoundland cod au gratin
Cod au gratin: Newfoundland's flaky salt-water cod baked in creamy white sauce under a sharp cheddar crust
Cod au gratin is a Newfoundland and Labrador staple, made in St. John's kitchens and outport homes for Sunday dinner, church suppers and Christmas time, when cod has been the island's lifeline for centuries. Pieces of fresh cod are layered in a buttery dish, covered in a creamy white sauce and blanketed with sharp cheddar and buttery breadcrumbs, then baked until bubbling and golden. The usual mistake is pre-cooking the cod: it overcooks into dry crumbs in the oven. Lay it in raw; it is done when it is opaque all the way through and flakes easily under a fork. Serve with mashed potatoes, peas or a green salad. Chef's tip: warm the milk before whisking it into the roux; the sauce comes together smooth in seconds, with no lumps.
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 480 kcal
Ingredients
- 1 ½ lb skinless cod filletscut in 5 cm pieces
- ¾ tsp salt
- ¼ tsp white or black pepper
- 1 ¾ oz butter
- ½ onionvery finely chopped
- 1 ⅜ oz plain flour
- 2 cups whole milkwarmed
- 1 pinch ground nutmeg
- 5 ½ oz sharp cheddargrated
- 1 ⅜ oz fresh breadcrumbs
- ½ oz melted butter
- 1 tbsp fresh parsley (optional)chopped
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Method
0/7 doneStep 1: Heat the oven to 375°F (350°F fan). Butter a 2-litre baking dish.
Step 2: Lay 1 ½ lb skinless cod fillets in the dish in a single layer and season with ⅜ tsp salt and ¼ tsp white or black pepper.
Step 3: Melt 1 ¾ oz butter in a saucepan over medium heat, add ½ onion and cook for 3 minutes until soft. Stir in 1 ⅜ oz plain flour and cook for 1 minute.
4 minStep 4: Whisk in 2 cups whole milk a little at a time and simmer, stirring, for 4 minutes until smooth and thick enough to coat a spoon. Season with 1 pinch ground nutmeg and ⅜ tsp salt, then stir in 2 ⅝ oz sharp cheddar until melted.
4 minStep 5: Pour the sauce over the fish. Mix the rest of the 5 ½ oz sharp cheddar with 1 ⅜ oz fresh breadcrumbs and ½ oz melted butter and scatter over the top.
Step 6: Bake for 25–30 minutes, until bubbling at the edges and golden on top, and the cod is opaque and flakes easily when tested with a fork.
28 minStep 7: Rest for 5 minutes, scatter with 1 tbsp fresh parsley and serve. Cheddar is often made with animal rennet.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 42 g
- Carbs
- 16 g
- Fat
- 27 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does newfoundland cod au gratin take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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