“Newfoundland salt cod au gratin is a traditional dish that showcases the rich culinary heritage of Newfoundland and Labrador. This flavorful and comforting dish features salted cod, a staple ingredient in Newfoundland cuisine. The cod is soaked to remove excess salt and then layered with a creamy sauce made from butter, milk, and a blend of savory spices. The dish is topped with a golden cheese crust, then baked to perfection. The result is a delightful combination of tender, flaky cod and a creamy, cheesy sauce with a crispy, flavorful topping. Salt cod au gratin is a favourite among Newfoundlanders, enjoyed during special occasions and family gatherings. It embodies the unique flavors and traditions of the province, offering a taste of nostalgia and a true culinary experience”
- 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
