Friday, September 1, 2017

Gratin of Cod Irish Style



We got to our market very early this past week, and most of the fish hadn't been put into the case. But they had some very nice local, never-frozen cod, and this is Massachusetts, where the gilded Sacred Cod hangs in the House of Representatives chamber the State House in Boston, so that's what we went with.



So what's Irish about this? I have, at last inventory, at least eight handsomely illustrated Irish cookbooks. One of them is Darina Allen's A Year at Ballymaloe Cookery School, published in 1997. In case you've never heard of Darina Allen, she has been called "the Julia Child of Ireland," and she's the owner and head chef of the above-named cooking school, which just happens to be in County Cork. I'm saving my pennies to take a class there. But as it happens, she was at the Skibbereen Farmers Market a few weeks ago, so of course I introduced myself. I managed not to gush. (Sorry, no photos--I didn't wish to appear too much of a groupie.)

The fact that she was there, at a market nearly two hours from her home base, on a summer Saturday, is a tribute to the market. (I believe she was buying cheese.)



I found this recipe in her book. Of course I tweaked a few things, but luckily I had the ingredients on hand, including Kerrygold Irish cheese, and this is delightfully quick and simple to make and lets the fish speak for itself. (BTW, My husband approved with the first bite.)



As ever, I cut this recipe in half for the two of us, although I kept the original amount of sauce because, well, I like sauce. I also added the tarragon to the recipe, because I thought the tart taste would go well with the Dijon mustard, and I happened to have a bunch of fresh tarragon on hand.

And if anyone can explain to me how you divide a large fish fillet into similar-sized pieces that will cook evenly, I will be eternally grateful. At least in this recipe the sauce kind of insulates the fish pieces, so none were overcooked.


Gratin of Cod

Ingredients: (Note: original amounts given)

6 pieces of cod fillet (total 36 oz, 


   cut into 6 pieces)
salt and freshly ground pepper
2 cups grated aged Irish Cheddar cheese
1 Tblsp Dijon mustard
4 Tblsp heavy cream

Instructions:

Preheat the oven to 350 degrees. Butter a baking dish large enough to hold all the fish pieces in one layer.

Season the fish with salt and pepper. Arrange the pieces in the dish in a single layer.




Grate the cheese. Mix it with the mustard and cream and tarragon and spread over the fish on both sides. (It can be prepared to this point and refrigerated.)


Ingredients, mixed

Ready for the oven
Bake in the preheated oven for about 20 minutes, depending on the thickness of the fish. The top should be golden and bubbly.



Thank you, Darina--it was delicious. We'll be making it again. (And hope to see you again soon!)




Right now I'm between books: Cruel Winter (County Cork #5) was published last March (the sixth book in the series, Many a Twist, will appear in January 2018), and A Late Frost (Orchard Mystery #11) will come out in November. Which does not mean I am slacking off! I'll be launching the new Victorian Village series in June 2018, and I'm already writing the second in that series (no cover yet). I'll try to keep you up to date!

www.sheilaconnolly.com

7 comments:

  1. The recipe sounds good. I love cheese! Looking forward to your new series, as well as Many a Twist and A Late Frost! You are a busy woman!!

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  2. I love cod, and this recipe sounds amazing. If I can find Kerrygold cheese at the grocery, what kind do you recommend?

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    Replies
    1. There are several Kerrygolds, including one that's a little sweet. But any cheddar that you can grate would work (taste before adding salt--they vary a lot). Just make sure it's flavorful.

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  3. I mean if I cannot find Kerrygold cheese at the grocery ~

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  4. I am writing this one down Sheila. I'm not sure fresh fish is readily available right now though. But I know where we can find Kerrygold cheese!

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  5. Cod is a lovely palate for other flavors. (Pat D. frozen would work once it's thawed)
    Kerrygold is cheddar like, Celia Fowler.

    This sounds really tasty.

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