Cod au gratin
Cod au gratin is a Canadian dish originating in Newfoundland, consisting of cod fish baked in a creamy sauce, topped with cheese.[1]
History
[edit]Cod has been a staple in Newfoundland ever since early settlers arrived on the island in the 1700s.[2] It is believed that the dish was originally cooked with breadcrumbs, but when a hotel in St. John's ran out of bread, they substituted cheese instead, which became popular instantly.[3] The gratin comes from the French influence, with 'au gratin' meaning to brown a dish, referring to the cheese crust that forms on the top of the dish when cooked.[4] The dish evolved to have a creamy white sauce, known as béchamel, on top, traditionally served in a casserole tin.
Ingredients
[edit]A traditional cod au gratin contains filleted cod, shredded cheese, milk, onions, and bread crumbs, with seasonings including salt, pepper, dill, dijon mustard, or lemon depending on the version.[5] The fish is placed at the bottom of the dish, with the béchamel sauce or milk sauce with shredded cheese poured on top, with added spices and seasonings.[6]
References
[edit]- ↑ "OCI Cod au Gratin | Ocean Choice International". Retrieved 2025-09-14.
- ↑ JKenyon (2021-12-29). "Classic Canadian Dishes: Cod Au Gratin". Canadian Food Focus. Retrieved 2025-09-14.
- ↑ Mom, St John's (2011-06-14). "St. John's Mom: Tasty Tuesday - Mom's Cod au Gratin". St. John's Mom. Retrieved 2025-09-14.
- ↑ "Culinary Classic: Gratin | Lobel's of New York". www.lobels.com. Retrieved 2025-09-14.
- ↑ Food, Dawn | Girl Heart (2016-05-16). "Traditional Newfoundland Cod au Gratin". Girl Heart Food®. Retrieved 2025-09-14.
- ↑ Parsons, Barry C. (2024-09-13). "Cod au Gratin. New video recipe! The absolute best. Rave reviews". Rock Recipes. Retrieved 2025-09-14.