Cod Au Gratin With Aioli at Rose Slaughter blog

Cod Au Gratin With Aioli. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Cod au gratin with aioli, a very good recipe to prepare during these days of easter. Cod au gratin is a traditional newfoundland recipe with the star ingredient being, of course, cod! Then it's topped with cheese and breadcrumbs and oven baked until bubbly and brown. There's a lovely béchamel, or white sauce, covering the fish. A very good and simple cod dish. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Spread the aïoli in a thick layer over the top of the cod and put under the grill until blistered. Line two baking sheets with foil, placing the gratins on one, and the cod on. Spread the aïoli in a thick layer. Preheat oven to 210°c/190°c fan/gas 6 and heat grill to its hottest setting, if yours is separate. Some may balk at fish & cheese combined in this cod au gratin but with good quality cod, this dish is delectable;

Preheat oven to 210°c/190°c fan/gas 6 and heat grill to its hottest setting, if yours is separate. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Spread the aïoli in a thick layer. Cod au gratin with aioli, a very good recipe to prepare during these days of easter. Some may balk at fish & cheese combined in this cod au gratin but with good quality cod, this dish is delectable; Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Then it's topped with cheese and breadcrumbs and oven baked until bubbly and brown. Line two baking sheets with foil, placing the gratins on one, and the cod on. There's a lovely béchamel, or white sauce, covering the fish. A very good and simple cod dish.

Recipe Cod au gratin The Globe and Mail

Cod Au Gratin With Aioli Then it's topped with cheese and breadcrumbs and oven baked until bubbly and brown. Spread the aïoli in a thick layer. Cod au gratin is a traditional newfoundland recipe with the star ingredient being, of course, cod! There's a lovely béchamel, or white sauce, covering the fish. Preheat oven to 210°c/190°c fan/gas 6 and heat grill to its hottest setting, if yours is separate. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Spread the aïoli in a thick layer over the top of the cod and put under the grill until blistered. Line two baking sheets with foil, placing the gratins on one, and the cod on. Cod au gratin with aioli, a very good recipe to prepare during these days of easter. Some may balk at fish & cheese combined in this cod au gratin but with good quality cod, this dish is delectable; Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. A very good and simple cod dish. Then it's topped with cheese and breadcrumbs and oven baked until bubbly and brown.