COD AU GRATIN
This cod au gratin is a cheesy seafood recipe using raw cod fillets, baked slowly in a creamy sauce. Topped with grated hard cheese and breadcrumbs.
Provided by Michelle Minnaar
Categories Main Course
Time 1h15m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 serving, Calories 298 calories, Sugar 3.3 g, Sodium 358 mg, Fat 19.6 g, SaturatedFat 10.7 g, Carbohydrate 14.4 g, Protein 16.5 g, Cholesterol 68 mg
WHITE FISH GRATIN WITH SPINACH
Make and share this White Fish Gratin With Spinach recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make béchamel: In a medium pot, melt the butter over medium heat. Stir in flour and mix until smooth. Add milk, little by little, stirring constantly to avoid lumps.
- When all the milk is added, heat until almost boiling, stirring occasionally until sauce is thickened. Stir in the Jarlsberg cheese and half of the parmesan. Add nutmeg, salt and freshly ground black pepper to taste.
- For the fish: Fill a large pot 2/3 full with water, add peppercorns, bay leaf, and vinegar, and bring to a boil. When the first bubbles occur, take pot of the heat, add the fresh fish and let seethe until cooked through.
- Drain, keeping the water (which by now is a stock), and set aside. Reheat and repeat with the rehydrated saltfish. (Cook the fresh and salted fish separately, as the salted fish takes longer to cook.).
- Rinse spinach in cold water. In a large pot, melt butter over high heat. Add rinsed spinach (as wet leaves steam better than dry) to the pot. Stir until it collapses (not much more than 1 minute). Set aside.
- Preheat the oven to 350°F (180°C). In an ovenproof dish, arrange fish, sauce and spinach in layers, making sure to balance your ingredients so that the finishing layer is sauce. Sprinkle with breadcrumbs and the rest of the parmesan.
- Bake the gratin for 35 minutes or until the surface has obtained a nice golden brown color. The time may depend on the thickness of the oven proof dish you are using and the intensity of the heat in the oven. Test that it is hot throughout by poking with a knife. If it come out hot, the gratin is finished and ready to serve.
Nutrition Facts : Calories 619.3, Fat 24.2, SaturatedFat 13.5, Cholesterol 274.4, Sodium 749.6, Carbohydrate 20.2, Fiber 1.3, Sugar 1.2, Protein 77
SMOKED HADDOCK GRATIN
A rich and creamy fish pie that's packed with hidden vegetables like spinach and tomato - a family bake
Provided by Barney Desmazery
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.
- Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled finish for a few mins under a hot grill. Serve straight from the dish.
Nutrition Facts : Calories 523 calories, Fat 38.7 grams fat, SaturatedFat 23.1 grams saturated fat, Carbohydrate 8.3 grams carbohydrates, Sugar 4 grams sugar, Fiber 4.2 grams fiber, Protein 35.5 grams protein, Sodium 3.5 milligram of sodium
WHITEFISH AND VEGETABLE GRATIN
Make and share this Whitefish and Vegetable Gratin recipe from Food.com.
Provided by ratherbeswimmin
Categories Whitefish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Arrange onion slices in a lightly oiled 13x9 inch glass baking dish.
- Place fillets on top and sprinkle with basil, salt, and pepper.
- Arrange mushrooms on top of fish; then tomato slices.
- Pour wine around fish fillets.
- In a small bowl, toss bread crumbs with melted butter.
- Spread on top of fillets and sprinkle with Parmesan cheese.
- Bake, uncovered, until fish flakes when tested with a fork; 10-15 minutes.
Nutrition Facts : Calories 404.4, Fat 16.8, SaturatedFat 9.1, Cholesterol 150.3, Sodium 453, Carbohydrate 21.1, Fiber 2, Sugar 4.3, Protein 37.7
OATY FISH & PRAWN GRATINS
These easy prawn and tomato bakes make a delicious supper for two and can be made in just three easy steps. They're even low in calories and fat
Provided by Lucy Netherton
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Put the spinach in a large colander and pour over boiling water. Once cool enough to handle, squeeze out any excess water, then season.
- Tip the tomatoes into a frying pan with some seasoning and simmer for 5 mins to thicken. Add the fish and heat for 1-2 mins - it doesn't need to be fully cooked at this point. Stir in the basil.
- Heat oven to 220C/200C fan/gas 7. Divide the spinach, fish, prawns and tomato sauce between 2 gratin dishes. Mix the Parmesan, breadcrumbs and oats together and sprinkle over the top. Bake for 20 mins until golden and bubbling. Serve with cooked broccoli.
Nutrition Facts : Calories 359 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 48 grams protein, Sodium 3.4 milligram of sodium
ROCK FISH AND SPINACH GRATIN
This recipe is based on a traditional Provençal salt cod and spinach gratin. I use fresh rock fish, like snapper or cod. Fish symbolizes good luck in many cultures, and the greens represent money. The dish tastes rich and creamy, but there is no cream or butter in it.
Provided by Martha Rose Shulman
Categories casseroles, one pot, side dish
Time 1h15m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted water to a boil, and add the spinach. Blanch for 30 seconds, and transfer to a bowl of ice water. Drain and squeeze dry, taking the spinach up by the handful. Chop finely, and set aside.
- Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat, and add the shallot. Cook, stirring, until tender, about 3 minutes, and stir in the flour. Cook, stirring, for several minutes, until the mixture begins to color slightly. Remove from the heat. Whisk in the milk all at once. Return to the heat, and cook, stirring constantly, until the mixture simmers and thickens. Turn the heat to low, and simmer, stirring or whisking often, for 15 minutes. There should be no floury taste. Add salt and freshly ground pepper to taste, and stir in the garlic and a touch of nutmeg if desired. Stir in the chopped spinach. Taste, and add more salt and pepper as desired.
- Preheat the oven to 425 degrees. Oil a 2-quart gratin or baking dish. Place the fish fillets in a steamer above 1 inch of boiling water and steam for 5 minutes. Remove from the heat. The fillets should be opaque. Break the fish into small pieces, and remove any bones.
- Spoon a thin layer of the creamed spinach over the bottom of the dish, and top with the fish in one layer. Season the fish with salt and pepper. Spoon the remaining creamed spinach over the fish. Top with the breadcrumbs. Drizzle on the remaining tablespoon of olive oil. Place in the oven, and bake for 20 minutes until it is sizzling and beginning to brown.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 760 milligrams, Sugar 5 grams
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