I was reading a recipe for an easy chicken cordon bleu from one of my favorite food bloggers and the sauce sounded so good that I was momentarily sad that I don't really like chicken. But wait! How about making it with cod instead?? Yes! Excellent idea. (And the sauce turned out lovely!)
serves 2 for dinner
about a pound of fresh true cod
6 slices of lox
3 slices of swiss cheese
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| Cut the thick end off and layer, roll the thinner end! |
salt and pepper
¼ cup panko breadcrumbs
Lay out your cod pieces and evaluate. A filet of cod usually has a 'thick' end and a 'thin' end and you're going to want to cut it in half if you have a whole filet. If you want to roll it up, the thin end works the best. If you want to layer it, the thick end works great and you can always cut the thicker
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portion in half the long way to create two thinner pieces. Create your plan and then season both sides of the fish with salt and pepper. Turn on your oven to 350 and line a baking dish with foil for easy clean up. If you're layering, place the cod in the dish and then top with the lox and the cheese and sprinkle the breadcrumbs directly over the top. If you're rolling, cut your cod into at least two pieces and layer 3 slices of lox and a slice and a half of cheese on top of each cod chunk and gently tuck in the fat end and roll on up! Roll the roll (yes, this makes sense?) in the breadcrumbs and then place it in the baking dish with the end of the roll on the bottom so it doesn't unroll while cooking. Bake for about 25 minutes, and then top with the following ridiculously good sauce: the sauce is cheesy and thick so it will solidify if it
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cools - make it just before serving or warm it to 'melt' it again and feel free to add some extra milk to thin it a bit (we did).
Parmesan-Dijon Cream Sauce
Source:
The Girl Who Ate Everything (< --- check out her blog, it's excellent!)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk (plus another half cup, if you'd like it a little thinner)
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
In a medium saucepan, melt the butter and then stir in the flour, whisking constantly. Cook the flour/butter mixture for about 2 minutes. Slowly pour in the milk while whisking quickly and then stir in the chicken bouillon granules. Cook for about 4 minutes to allow the sauce to bubble and thicken, then remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted and keep the sauce warm until the cod has finished baking. If your sauce is too thick, whisk in
some more milk and again, it will get *really* thick if it's allowed to cool much, so warm it if you need to! Top your cod with a couple of big spoonfuls of this stuff and serve with a salad and a white wine. Enjoy!
