John Myers
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Cod Under Potato and Cheddar Crust
The perfect cod under potato and cheddar crust recipe with a picture and simple step-by-step instructions.
Seasoning sauce for the fish
- 1 tbsp Frozen dill
- Salt and pepper
- 200 g Mushrooms
- 40 g Butter
- 20 g Flour
- 300 ml Milk
- Freshly grated nutmeg
Potato Cheese Crust
- 500 g Potatoes
- 150 g Cheddar cheese
- 100 g Creme fraiche Cheese
- 1 Egg
- Boil the potatoes with their peel until done for 20 minutes, drain the water and allow to evaporate a little.
Seasoning sauce
- In the meantime, clean the mushrooms and cut into small cubes. Melt the butter in a pan and braise the mushrooms in it. Dust the flour over it and sweat it. Gradually pour in the milk, stirring constantly. Let the sauce simmer over low heat for 2-3 minutes, season with salt, pepper and nutmeg. Cut the fish into small cubes. Mix the fish and chopped dill (amount as desired) into the mushroom sauce.
Potato Cheese Crust
- If necessary, debark the cheese and grate coarsely. Peel and mash the potatoes. Mix with the crème fraîche, egg and cheese, season with salt and pepper.
baked – done!
- Distribute the fish mixture in the raclette pans, cover with the potato mixture and bake in the raclette maker for approx. 10 minutes until the potato top is nicely browned.
variants
- Replace some of the fresh fish with smoked fish (e.g. halibut or Schillerlocken).
- Replace the mushrooms with the spinach leaves.
Fits to…
- Cucumber salad with dill sauce (in my KB)
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