This dish is derived from a traditional Canadian Provinces cod recipe. Rich and decadent, easy and delicious.
Servings: 2
Ingredients
1lbCod Cheeks
2tbspunsalted butter
1shallotfinely chopped
2large cloves of garlicpressed
2tbspflour (Wondra works best for sauces)
1tbspstone ground mustard
2tbspdry white wine
1cupmilk
1/4cupShredded Parmesan Cheese
1CupShredded Cheddar Cheeseyou can get fancy and use a Bacon Cheddar or Garlic Herb Cheddar for more flavor
1teaspoonthyme or tarragonyour preference, both are great!
Salt & pepper
1cupcrumbled potato chipsor enough to cover dish
Instructions
Preheat oven to 350 F. Arrange cheeks in a 8x8" baking dish. Set aside.
In a medium sauce pan, melt butter. Add shallot and garlic and cook - stirring frequently - until shallots are tender and translucent.
Add flour to the pan, cook for another minute, stirring frequently. Add mustard, whisking until well incorporated.
Add wine to pot, whisking until smooth. Cook for 2 minutes, whisking frequently. Add milk slowly, once again whisking until smooth. Heat until mixture starts to thicken.
Once sauce mixture starts to thicken, add half of the Parmesan and a small handful of the cheddar, stirring until thick, melted, and smooth.
Add thyme, season with salt and pepper, to taste.
Pour sauce over fish, stirring to coat and distribute evenly.
Scatter cheddar cheese across the top of the fish mixture, then remaining Parmesan.
Spread crumbled potato chips on top.
Bake – uncovered- for about 35 minutes in an 8x8 pan, or until fish is cooked through, sauce is bubbly, and chips are lightly browned.
Serve hot.
Notes
This recipe can easily be used with cod loin, simply cut loin into 2 inch pieces. Other thicker white fish such as hake or halibut would be equally tasty!