Cod Au Gratin¶

Judy Chisholm
Nicholas Chisholm

• 1 lb cod fillets, cut into pieces
• Butter
• ½ cup finely chopped onion
• 1 ½ cups chopped celery
• 1 cup sliced mushrooms, optional
• 1 cup chopped green pepper

• ¼ cup butter

• ¼ cup flour

• ½ tsp salt, or less
• 2 cups milk
• 1 to 2 cups bread crumbs
• 1 to 2 Tbsp melted butter
• ½ cup finely grated sharp cheddar cheese

Melt butter and pan-fry celery, onion, mushrooms and green pepper until partially cooked. Set aside.

Make a medium cream sauce. In medium saucepan, melt ¼ cup butter and add flour and salt, mixing well. Gradually add milk over medium heat until nicely thickened. Add cod and partially cooked vegetables. Combine thoroughly, then transfer to a greased casserole dish. Top with lots of buttered crumbs. Bake at 375°F for 30 minutes, or until bubbling. Sprinkle with grated cheddar cheese during last 5 minutes of baking.

To serve as an appetizer, bake in individual appetizer dishes.

Scallops can be substituted for cod. Follow same procedure. Makes a very tasty seafood dish.