COD WITH CHEESE SAUCE

The cod loins were back at the market this week. My fish lady told me that the loin in the biggest part of a cod filet, and the price reflects that but I bought one anyway. I already had a recipe in mind. This one comes from an Irish cookbook, but it’s very flexible—you can make it with or without mushrooms, or substitute whatever other vegetable you feel like. As for cheese, pick your favorite semi-hard cheese (which is gratable). If the sauce seems too thick, just add a little more milk. And taste as you go—I found that the lemon juice, even in small amounts, made a definite difference in flavor.

Cod with Cheese Sauce

Ingredients:

3/8 cup whole milk

One slice of onion

3 peppercorns

1 bay leaf

3 parsley stalks

1 oz. butter

1/2 pound cod fillet

1 oz. mushrooms (whatever type you prefer, chopped or sliced)

1 scant oz. flour

1 Tblsp lemon juice

Salt and pepper

2 oz. Cheddar cheese, grated

Instructions:

Put the milk in a small saucepan along with the onion slice, peppercorns, bay leaf and parsley stalks. Bring to a boil, then remove from the heat and let “infuse.”

In a different saucepan melt the butter, then brush a little of it on an ovenproof pie dish. Cut the cod into strips, then lay the strips in the pie dish and scatter the mushrooms on top.

Add the flour to the remaining butter in the saucepan and whisk to blend. Strain the milk and stir it into the flour-butter mixture until it’s smooth. Bring to a boil and cook until it thickens. Add the salt and pepper, a dash of lemon juice, then 2/3 of the cheese and stir until smooth. When the cheese is melted, pour the sauce over the fish and mushrooms. Sprinkle with the rest of the cheese.

Preheat the oven to 350 degrees. Cook for 20-25 minutes, or until the top is golden brown.

Note: you could also make this in individual ramekins (about 1/2 pint each for single servings).

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