Salt cod au gratin is a beloved Newfoundland dish that combines the hearty flavor of salt cod with a creamy, cheesy sauce, baked to golden perfection. This comforting casserole has been a staple in Newfoundland kitchens for generations, offering a delicious way to enjoy the island’s abundant cod fish. Whether you’re preparing a family dinner or a special occasion meal, salt cod au gratin is sure to be a crowd-pleaser.
In this post, we’ll show you how to make traditional Newfoundland salt cod au gratin from scratch. The recipe starts with soaking the salt cod to remove excess salt and rehydrate the fish. Next, you’ll prepare a rich béchamel sauce, blending it with grated cheese to create a velvety, savory mixture. The soaked cod is then flaked and combined with the sauce, ensuring every bite is filled with delicious flavor.
We’ll provide tips on how to layer the ingredients in your baking dish, top it with a crispy breadcrumb crust, and bake it to a bubbling, golden brown. This dish is versatile and can be served with a side of vegetables or a fresh salad, making it a complete and satisfying meal. Discover the comforting and rich flavors of Newfoundland with this traditional salt cod au gratin recipe. It’s a delicious way to bring a taste of the island’s heritage to your table.
Salt Cod au Gratin Recipe:
- 1 lb. boneless salt cod
- 1/4 cup butter or margarine
- 1/4 cup flour
- 1/2 tsp. salt
- 2 cups milk
- 1/2 cup grated cheddar cheese
- 2 hard boiled eggs, (sliced)
Method:
Soak cod in cold water overnight.
Drain, cover with fresh water and bring to a boil.
Drain. Shred and check for bones.
Cover cod with fresh water and allow to come just to the boiling point.
Drain. Make a cream sauce with the butter, flour, salt, and milk.
Pour over the shredded cod, combine and keep hot.
Make slices of toast and place on warmed plates.
Pour fish and sauce over the slices and garnish with the sliced eggs.
Bake for 45 minutes to an hour at 350 degrees F
Newfoundland Historic Fact: The Newfoundland Sealers’ Strike of 1902
The Newfoundland Sealers’ Strike of 1902 was a significant labor dispute in the province’s history. Sealers went on strike to protest low wages and poor working conditions. The strike was marked by tensions between sealers and employers, as well as between different factions within the sealing community. The strike highlighted the harsh realities of the sealing industry and the need for better labor protections. While the strike was ultimately unsuccessful, it brought attention to the plight of sealers and contributed to later reforms in the industry.
