Fish Au Gratin
Here comes a homely recipe from the Scandinavian American cuisine. De-boned fish of any type is broiled and topped with the cheesy sauce. I prefer using cod fish and serving it with fries, but it tastes excellent with pesto pasta too. Bread crumbs folded in the end gives it a great crisp texture.
Cooking time: 1 ½-2 hours
- 4 lbs. frozen white fish fillets
- 8 tablespoons butter
- 4 tablespoon flour
- 2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon nutmeg
- 1 1/2 cup milk
- 4 tablespoon lemon juice
- 1 cup cheddar cheese, shredded
- Buttered bread crumbs
- To make the sauce, melt butter in a pan. Whisk in the flour, salt, mustard and nutmeg. Cook for a minute.
- Add in milk, whisking continuously to avoid lump formation.
- Add lemon juice and cheese and stir till the cheese melts.
- Carefully layer the fish fillets into the slow cooker, and pour the cheese sauce over it.
- Cover the crock pot and cook on high heat for 1 hour. Stir in the butter bread crumbs.
- Cook for another half an hour till the fish is cooked. Be careful not to overcook as fish might break as a result.
- Serve hot with fries and tartar sauce.
To serve: serve fish au gratin on its own with tartar sauce and potato wedges. It also greatly complements with the pesto pasta
Categories: American, Breadcrumbs, Butter, Cheddar cheese, dry mustard, fish fillets, Flour, Hot, Lemon, Main Dish, Milk, Nutmeg Powder, Salt